1 (6 oz.) apricot Jello, dry
1 (8 oz.) lite cream cheese, room temperature
1 (16 oz.) crushed pineapple, juice too
2 c. cold water
1 (8 oz.) lite Cool Whip
Maraschino cherries & spearmint leaves for decoration

Combine Jello, cream cheese and pineapple in saucepan. Cook to boiling point. Remove from heat and add water. Cool. Fold in Cool Whip. Pour into 9 x 13 inch pan or glass dish. Let set until firm. Cut cherries in half and drain on paper towel. Place cherries (5 down - 4 across.) Then use spearmint leaves (or cut green cherries or cut green candy to form a leaf, and decorate each cherry. Cut into squares and serve. Serves 20 to 30. Yummy!