Easter Fruit Salad 01 Mar 12

16oz can fruit cocktail
15oz can crushed pineapple
1 pkg orange Jello
1 cup whipped cream
3oz pkg cream cheese, softened
3 cups colored marshmallows

Drain fruits, reserving juices. Dissolve Jello in 1 cup hot water. Add reserved juices. Refrigerate until thick. Combine whipped cream and cream cheese. Beat Jello until light and fluffy. Fold in whipped cream mixture. Add fruits and marshmallows. Refrigerate until ready to serve.