1 env. unflavored Knox gelatin
1/4 c. water
8 oz. Philadelphia cream cheese
1/2 c. sugar
1/2 tsp. almond extract
1 dash salt
1 1/4 c. milk
1 c. heavy cream, whipped, or 8 oz. carton Cool Whip (then increase Knox gelatin to 1 1/2 pkg.)

Stir Knox gelatin and 1/4 cup water over low heat until dissolved. Blend together cream cheese, sugar, almond extract, salt. To this stir in Knox gelatin mixture.

Gradually add the milk. Fold in whipped cream or Cool Whip. Chill until firm in 1 1/2-quart mold. Serve with fresh strawberries (optional).