Pink Salad

Preparation : Line 1 large loaf pan or two small ones with foil, leaving 1 1/2-inch overhang on all sides. Drain fruit cocktail thoroughly, reserving syrup, measure syrup and add water to make one cup. Bring liquid to boil, add to gelatin, stirring until dissolved. Chill mixture until slightly thickened and syrupy. Beat cream cheese untilfluffy, add salad dressing and gelatin, and beat until smooth and free of lumps. Fold in fruit, marshmallows and whipped cream. Spoon into prepared pan. Freeze. Lift frozen salad out of pan and peel off foil. Source: Chef2Chef Forum Member, Chef Jean Denham,