20 ounces fruit cocktail
9 ounces crushed pineapple
20 ounces apricot halves
3 ounces lemon Jell-O
2 bananas, sliced
juice of 1 lemon
1/4 teaspoon salt
1/2 cup heavy cream, whipped
1/2 cup mayonnaise

Drain juice from fruits reserving 2 cups. Heat 2 cups of reserve juice and add to the Jell-O. Place Jell-O in a bowl, cover and refrigerate until chilled and Jell-O become syrupy. combined grapefruits, bananas, lemon juice and grind. Stir into Jell-O. Add salt to whipped cream; blend in mayonnaise. Pour into 2 refrigerator trays. Freeze at least 3 hours. Then cut into small squares. Pressed fork tines into squares to make a socket and insert perky pieces of lettuce. Serve in lettuce cups. Recipe makes 8 servings of Pineapple Frozen Salad Supreme.

15 ounces condensed milk
juice of 2 lemons
8 1/4 ounces crushed pineapple, drained
22 ounces cherry pie filling
2 cups prepared whipped topping mix such as Cool Whip

Combine first four ingredients and mix together thoroughly. Fold in prepared whipped topping. Pour into a 13 x 9 x 2 inch pan. Cover and freeze. Cut into squares to serve. Recipe makes 10 to 12 servings of Frozen Pineapple Cherry Salad.

1 cup heavy cream, whipped
1/4 cup mayonnaise
1 teaspoon unflavored gelatin
3 tablespoons syrup from pineapple
1 cup crushed pineapple in syrup
1/2 cup ripe olives, chopped
1/2 cup celery, chopped
1/2 teaspoon prepared horseradish
salt
salad greens

Fold mayonnaise into extreme. Soften gelatin in cold syrup and heat over hot water, in a double boiler, until dissolved. Cool slightly and fold into cream mixture. Fold in pineapple, olives, celery, horseradish and salt to taste. Pour into refrigerator tray and freeze. Stir occasionally during freezing. When firm cut into squares and serve on salad greens. Recipe serves 8.

2 2/3 cup sugar
1 cup water
12 ounces frozen strawberries
1 cup crushed pineapple
4 bananas, sliced
4 cups apricot nectar
1 egg
juice of 1 orange
juice of one lemon
1 cup whipped cream

Boil 2 cup sugar and water until syrupy; add strawberries; let cool. Add bananas, pineapple and apricot nectar. Freeze. Combine 2/3 cup sugar, egg, orange and lemon juice. Cool until thick. Fold in whipped cream. Spread on top of frozen mixture. Freeze. Recipe makes 8 to 10 servings of Banana Apricot Delight.

8 ounces cream cheese, softened
8 ounces crushed pineapple, undrained
1 cup pitted dates, chopped
8 maraschino cherries, chopped
1 tablespoon lemon juice
1/8 teaspoon salt
1 half pint heavy cream, whipped
2 tablespoons walnuts, chopped

Blend cheese and pineapple. Add dates, cherries, lemon juice and salt. Fold in which cream and nuts. Pour into a 1 quart mold. Freeze until firm. Unmold on lettuce leaves. Recipe makes 8 servings of Frozen Date Salad.

6 ounces cream cheese
3/4 cup mayonnaise
1 cup heavy cream, whipped
1 cup cubed jellied cranberry sauce
9 ounces crushed pineapple, drained
1/2 cup ripe olives, jobs
1/4 cup celery, chopped

Blend cream cheese and mayonnaise together. Fold in whipped cream then fold in olives, celery, cranberry cubes and pineapple. Pour into a refrigerator tray and freeze for three to four hours.

3 ounces cream cheese
1 tablespoon mayonnaise
1 cup sweet cherries
1/2 cup red maraschino cherries, cut up
1/4 cup green maraschino cherries, cut up
1/4 cup orange sections, cut out
1 cup crushed pineapple, drained
1 cup walnuts, chopped
1 cup heavy cream, whipped

Soften cheese; blend with mayonnaise. Add red and green maraschino cherries along with the remaining fruit and nuts. Fold whipped cream into mixture. Spoon into a pan; cover tightly. Place in freezer. To serve unmold and slice into cubes. Recipe makes 10 to 12 servings.

1 egg
1/4 cup sugar
1 tablespoon butter
dash of salt
1 lemon, juice of, a long with enough pineapple juice to equal 1/2 cup
2 cups peaches, cut up
2 1/2 cups crushed pineapple
3 sliced bananas
2 ounces cherries
chopped walnuts or pecans
1/2 pint whipping cream, whipped

Beat egg; add sugar and juices. Cook in a double boiler over boiling water until thickened about five to 10 minutes. Add butter and salt. Let cool. Add fruits; fold in whipping cream. Freeze in an attractive pan and in keeping freezer.

3 ounces cream cheese
2 tablespoons mayonnaise
1/8 teaspoon salt
1 cup heavy cream, whipped
1/4 cup kumquats, chopped
1/4 cup dates, chopped
1/4 cup crushed pineapple
1 tablespoon preserved ginger, finely chopped
1/2 cup blanched almonds, chopped

Blend cheese smoothly with mayonnaise then add salt. Fold in whipped cream and fruit and ginger mixture. Pour into refrigerator tray; sprinkle almonds over top. Freeze. Serve on crisp lettuce. Serves 8.