Dear Ruth,
Here is a recipe I have from an old Farm Journal cookbook. It uses crushed pineapple, but I imagine you could just substitute with fruit cocktail. It's the only one I've found that uses sour cream rather than cream cheese.

CREAMY FROZEN SALAD

2 cups dairy sour cream
2 tablespoons lemon juice
3/4 cup sugar
1/8 teaspoon salt
1 (8 1/2 ounce) can crushed pineapple, drained
1/4 cup sliced maraschino cherries
1/4 cup chopped pecans
1 medium banana, sliced (optional)

Blend together sour cream, lemon juice, sugar, and salt in a bowl. Stir in pineapple, maraschino cherries, pecans and banana.

Pour into 1 quart mold or paper-lined muffin-pan cups. Cover and freeze.

Let thaw at room temperature 15 minutes before serving.

Makes 8 servings.