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Cheese Fruit Mold
1 (16 oz.) can fruit cocktail
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. cream cheese (room temperature)
1/2 c. whipping cream
Place undrained fruit in saucepan. Bring to boil and add jello. Stir until jello is dissolved; let stand until slightly thickened. Break cheese in small pieces and add to the cream. Whip until fairly stiff; fold into gelatin mixture. Pour into a 1-quart mold and chill.
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