Rainbow Fruit Salad - cooking recipe

Ingredients

8 ounces cream cheese, softened
20 ounces pineapple chunks, drained and juice reserved
15 ounces mandarin oranges, drained and juice reserved
16 ounces Cool Whip, thawed
10 1/2 ounces colored miniature marshmallows

Preparation

Combine cream cheese with half of the reserved pineapple juice and half of the reserved mandarin orange juice and blend well. Discard remaining reserved juice or save for another use.
Add Cool Whip to cream cheese/juice mixture and mix gently.
Fold in pineapple chunks, oranges and marshmallows.
Chill until set.