Frozen Fruit Salad

Submitted by Karla Kelsch

1 pkg (3 oz) Lemon Jello
1 Cup boiling Water
1 can (8 ¾ oz) Pineapple Tidbits, reserve juice
¼ Cup Lemon Juice
1 Cup Whipping Cream
2 medium Bananas sliced
½ Cup seedless purple grapes, halved
½ Cup Maraschino Cherries, halved
½ Cup chopped pecans or walnuts

Dissolve jello in boiling water. Drain pineapple measuring juice. Add enough water to pineapple juice to make ½ cup. Stir into gelatin, adding ¼ cup lemon juice. Chill until very thick, but not set. Whip cream. Fold fruits, nuts and whipped cream into thick gelatin. (I add about ½ cup sugar about mid way through whipping.) Pour into a bread loaf pan and freeze.

To serve, turn pan upside down and run under hot water to release salad from pan, then Slice (like bread) and place on a lettuce leaf (to make it pretty looking). Let stand at room temperature 10-15 minutes before serving.