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3 oz. pkg. cream cheese, softened
4-oz. container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup halved seedless green grapes
1 cup sliced peaches
2/3 cup raspberries
Line cookie sheet with waxed paper. In small bowl, beat cream cheese until light and fluffy. Add whipped topping and beat until smooth. Fold in marshmallows. Spoon about 1/2 cup of mixture into 4 mounds onto prepared cookie sheet. Spread into 3" circle and make a well in the center. Freeze at least 3 hours.
To serve, let stand at room temperature for 15 minutes. Top with fresh fruit and serve.