This is an old recipe from the 1950s where it was a favorite at Bridge Club parties in Southern Indiana.
1 1-lb. can fruit cocktail
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all-purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice
Soften cream cheese and drain fruit cocktail. Mix cheese, fruit juice and sugar until smooth. Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture. Pour into ice cube trays and freeze until firm. (No stirring needed.) Makes 1 quart.
If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm. To serve, open the other end also and with the lid push contents out to slice.
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all-purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice
Soften cream cheese and drain fruit cocktail. Mix cheese, fruit juice and sugar until smooth. Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture. Pour into ice cube trays and freeze until firm. (No stirring needed.) Makes 1 quart.
If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm. To serve, open the other end also and with the lid push contents out to slice.
file photo used for reference only - not this exact recipe
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