Frozen Fruit Salad

One 8-ounce package cream cheese, at room temperature (use the lighter version, Neufchâtel, if you like)
One 8-ounce can crushed pineapple, with its liquid
2 tablespoons fresh lemon juice
One 6-ounce jar red maraschino cherries, drained
One 3.5-ounce jar green maraschino cherries, drained
2 cups miniature marshmallows
1 cup coarsely chopped pecans

No southern cookbook would be complete without at least one frozen fruit salad because they were all the rage fifty years ago.

Combine the cream cheese, crushed pineapple, and lemon juice in a large bowl, then fold in all remaining ingredients.
Scoop into a nonreactive 8 × 8 × 2-inch baking dish, spreading to the corners. Cover with aluminum foil and freeze for several hours or until firm.
Cut into large squares and serve.