Instructions: Drain syrup from fruit cocktail into medium saucepan, heat.

Add gelatine; stir until dissolved.

Cool.

In large bowl, combine fruit, yogurt, coconut, nuts and gelatine mixture; mix well.

Fold in whipped cream. Turn into lightly oiled 8x9-inch square baking dish.

Freeze 4 hours or until firm.

Makes 9 to 12 servings.

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