1 package (8 ounces) PHILADELPHIA Cream Cheese, softened 1 cup (8 ounces) sour cream ¼ cup sugar 1 can (15 ounces) apricot halves, drained and coarsely chopped 1 can (8 ounces) crushed pineapple, drained 1 cup miniature marshmallows 1 can (15 ounces) pitted dark sweet cherries, drained
In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Fold in the apricots, pineapple and marshmallows. Gently fold in cherries. Spoon into a 5-cup ring mold coated with cooking spray. Cover and freeze for 4 hours or until firm. Just before serving, invert onto a platter.