This salad is so good you could serve it for dessert. • 1 (16-ounce) jar maraschino cherries • 1 (8-ounce) package cream cheese, softened • 1 (20-ounce) can crushed pineapple • 1 (11-ounce) can mandarin oranges, drained • 2-1/2 cups miniature marshmallows (1/2 of a 10-1/2-ounce bag) • 1 (8-ounce) container frozen whipped topping, thawed • Lettuce leaves • Fresh mint Drain cherries, reserving 1/4 cup juice. Set aside. Put cream cheese and pineapple with juice in a medium mixing bowl; beat with an electric mixer on medium speed 3 to 4 minutes, or until combined. Stir in mandarin oranges and cherries with 1/4 cup cherry juice. Gently fold in marshmallows and whipped topping. Spread evenly in a 13x9x2-inch baking pan. Freeze 4-6 hours, or overnight. Serve on a lettuce leaf; garnish with fresh mint. Makes 12 to 15 servings.