Recipe: Fruit Delite (using fruit cocktail, graham cracker crust, 1960's)

FRUIT DELITE

1/2 lb marshmallows
1/4 cup pineapple juice
1 cup crushed pineapple
1 (16 oz) can fruit cocktail*
1/8 cup chopped Maraschino cherries
1/2 cup chopped pecans
1 1/2 cup heavy (whipping) cream
FOR THE CRUST:
1 cup graham cracker crumbs
1/2 tsp sugar
1/4 cup butter, melted

Melt marshmallows in pineapple juice over low heat; cool.

Add fruits and nuts to the cooled mixture.

Whip cream and fold in fruit and nuts.

Combine the ingredients for the crust, reserving three tablespoons of mixture. Press remaining mixture into 8x14-inch baking dish. Pour in fruit mixture; chill for 3 hours before serving.

Makes 12 servings
Source: Recipes On Parade: Desserts, 1968

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*A note from Betsy at Recipelink:
This recipe doesn't say whether or not to drain the fruit cocktail. I would drain it and reserve the juice/syrup then add it to the fruit mixture only if it's needed. I think it might make the mixture too loose - but maybe it needs that with the thickness of the melted marshmallows. If anyone has made this or tries it please let us know.