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Congealed salad:
1 1-lb can fruit cocktail, drained with 3/4 cup juice
eserved
1 3-oz package lime Jello
1/2 cup whipped cream or whipped topping
1 tablespoon lemon juice
Frosting:
1 3-oz package cream cheese
2 tablespoons milk
1 tablespoon lemon juice
1. Combine Jello and reserved juice; heat until Jello is well dissolved. Refrigerate until the consistency of egg whites.
2. Mix together remaining congealed salad ingredients.
3. Combine with Jello mixture.
4. Put in pan and refrigerate to congeal.
5. Mix all frosting ingredients and beat until creamy.
6. Spread on congealed salad. Refrigerate until ready to serve.
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