Gradually add mayonnaise to cream cheese which has been softened to room temperature. Mix until well blended. Stir in fruit, sugar and food coloring. Fold in marshmallows and whipped cream. Pour into a glass 9x5 inch loaf pan and cover with saran wrap. Freeze until firm. Unmold on serving platter to serve.
Arrange baguette slices on baking sheet. Stir together butter and garlic, brush evenly over tops of baguette slices. Bake at 350 degrees F. for 10-12 minutes. Let stand 20 minutes. Meanwhile, combine hard-boiled eggs and next 4 ingredients in a large bowl. Cover and chill at least 15 minutes. Spoon egg mixture evenly on toasted baguette slices. Serve on silver tray adorned with cherry tomatoes and fresh Italian parsley!
Toast almonds. Place the chicken in a stock pot with 4 cups of water and boil, covered, until very tender and meat falls from the bones. Cool before removing all chicken from the skin and bones. Chop celery and combine with pickle relish and mayonnaise. Mix will with the chicken which has been shredded into fine little pieces. Add salt to taste. Add almonds and sliced white grapes. Spoon 2 T. chicken salad on the wide width of the crescent roll triangle. Starting at wide end, roll dough over the chicken salad and pinch the ends to seal. Place rolls seam side down. Bake at 375 degrees F. for 12 minutes until golden brown. Serve immediately!
In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid. Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.