20 ounces fruit cocktail
9 ounces crushed pineapple
20 ounces apricot halves
3 ounces lemon Jell-O
2 bananas, sliced
juice of 1 lemon
1/4 teaspoon salt
1/2 cup heavy cream, whipped
1/2 cup mayonnaise

Drain juice from fruits reserving 2 cups. Heat 2 cups of reserve juice and add to the Jell-O. Place Jell-O in a bowl, cover and refrigerate until chilled and Jell-O become syrupy. combined grapefruits, bananas, lemon juice and grind. Stir into Jell-O. Add salt to whipped cream; blend in mayonnaise. Pour into 2 refrigerator trays. Freeze at least 3 hours. Then cut into small squares. Pressed fork tines into squares to make a socket and insert perky pieces of lettuce. Serve in lettuce cups. Recipe makes 8 servings of Pineapple Frozen Salad Supreme.