Frozen Fruit Salad - cooking recipe

Ingredients

4 (1 lb. 4 oz.) cans crushed pineapple
1 (1 lb.) can sliced peaches
2 c. fresh white seedless grapes, halved
1 1/2 c. maraschino cherries, cut into eighths
1/2 lb. (30) marshmallows or 1/2 lb. miniatures
1 tsp. ginger
1 envelope unflavored gelatin
1/4 c. cold water
1 c. orange juice
1/4 c. lemon juice
2 1/2 c. sugar
1/2 tsp. salt
2 c. coarsely chopped pecans
2 qt. heavy cream, whipped or 5 large Cool Whip (if you use Cool Whip, cut down the sugar to 1 1/2 c.)
3 c. mayonnaise or salad dressing

Preparation

Drain fruit; save 1 1/2 cups pineapple juice.
Cut peaches into 1/2-inch cubes.
Combine fruit, marshmallows and ginger. Soften gelatin with cold water.
Heat pineapple juice to boiling. Add gelatin; stir to dissolve.
Add orange juice, lemon juice, sugar and salt; stir to dissolve.
Chill.
When mixture starts to thicken, add fruit and nuts.
Fold in whipped cream and mayonnaise.
Spoon into quart milk cartons or other containers. Cover and freeze for at least 1 1/2 days.
Remove as much as you need.
Slice and serve.