1 (16-ounce) jar maraschino cherries
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can crushed pineapple
1 (11-ounce) can mandarin oranges, drained
2 1/2 cups miniature marshmallows (1/2 of a 10 1/2-ounce bag)
1 (8-ounce) container frozen whipped topping, thawed
Drain cherries, reserving 1/4 cup juice. Set aside.
Put cream cheese and pineapple with juice in a medium mixing bowl; beat with an electric mixer on medium speed 3 to 4 minutes, or until combined.
Stir in mandarin oranges and cherries with 1/4 cup cherry juice.
Gently fold in marshmallows and whipped topping. Spread evenly in a 13 x 9 x 2-inch baking pan.
Freeze until firm, at least 12 hours.
Serve on a lettuce leaf; garnish with fresh mint.
Makes 12 to 15 servings.
Recipe and photo credit: National Cherry Growers & Industries Foundation.