1 pkg. cherry Jello
1/4 c. sugar
1 sm. can crushed pineapple
1 tbsp. lemon juice
1 c. water
13 oz. cream cheese
1 carton Cool Whip

Mix sugar, pineapple, lemon juice, and water. Boil for 5 minutes. Add Jello and cream cheese. Let cool until almost thick, fold in Cool Whip. Pour into a mold and chill for 4 hours. Keep refrigerated.