8 oz. cream cheese, softened
1/2 c. sugar
1 env. Knox gelatin
1 c. milk
1 tbsp. lemon juice
1 tsp. vanilla
1 c. Cool Whip
1 c. syrup (strawberry or raspberry syrup)
1 tsp. lemon juice

Mix cream cheese and sugar until fluffy. Soften Knox in 1/3 cup water. Mix lemon juice, milk and vanilla with cream cheese mixture. Add dissolved Knox, beat until soft peaks form. Add Cool Whip. Pour in greased Jello mold, about 1 1/2 quart size. Chill overnight. Before serving, heat syrup, 1/4 cup water and cornstarch (dissolved in 3 tablespoons cold water). Bring to boil, stirring constantly until thick and clear. Add lemon juice and coloring if desired.