Ewwww! Fruit cocktail with mayo and ketchup! Ew!
Actually, Europeans used to make aspic as a savory side dish for a main meal. Gelatin is made from boiling meat bones and contains protein. Aspics contain some sort of vegetables or meat in a gelatin, and are usually made in fancy molds. The difference is, true aspics are NOT made with highly sweetened and dyed packaged dessert gelatin like Jello.
Here are a vegetable-nut aspic, and a tomato aspic. Both are made with unflavored clear gelatin:
My mother tries to defend it by calling it "Louis dressing" as in the dressing for a Shrimp Louis, not the traditional cocktail sauce. But so gross!! Aspic I knew from later years, yes, gelatin-based but NOT SWEET!! That's why I say, Jello is dessert!!
I have a really hard time with the yams-and-pineapple topped with mini-marshmallows as well, just too, too sweet for me at dinnertime. I don't care for yams, those canned things, but love sweet potatoes whipped with a tablespoon or two of frozen concentrated oj, not so sweet, a good tangy contrast ... especially when you load them with butter in your serving. 
My grandmother had tomato aspic every Sunday for dinner. It was served on a crystal plate with a sterling jelly server.