Cherry Cheesecake Fluff Salad

20 oz can of fruit salad cocktail, drained half of the juice in the can set aside
half of the juice from the fruit cocktail can
16 oz jar of maraschino cherries (no stem), cut in half 1/4 of the cherry juice in the jar set aside
1/4 of the juice from the cherry jar
20 oz Crushed Pineapple drained
3 cups mini marshmallows
8 oz cream cheese room temperature
8 oz container of Cool Whip thawed
1 cup chopped pecans
2 tbsp powdered sugar

Using an electric mixer - combine the cream cheese, whipped topping, powdered sugar, the juice from the fruit cocktail (1/2 of the juice from the can) & the cherries (1/4 of the juice in the jar) in large bowl.
Most recipes I've seen only call for the fruit cocktail juice, but I think that using some of the maraschino cherry juice is a must!
Fold in all of the fruit, the marshmallows, & the pecans. If you don't like nuts, feel free to leave them out.
Chill for several hours or overnight before serving. This keeps in the refrigerator, in an air tight container, for up to a week.