2 (3 oz.) pkgs. cream cheese
1 (10 oz.) jar maraschino cherries
1 (20 oz.) can crushed pineapple
1/2 c. white sugar
1/2 lemon (juice)
2 pkgs. clear gelatin
1/2 c. cold water
1/2 pt. heavy whipping cream

1st: In good size bowl mash cream cheese until smooth (easier to mash if cream cheese is left out of refrigerator until soft). Blend inmost of cherry juice then mix in cherries that have been finely chopped (put one side).

2nd: In cooking pan mix crushed pineapple, 1/2 cup sugar, juice of 1/2 lemon. Place on burner and bring to boil (do not boil). Remove from stove, stir in two packages of clear gelatin that has been dissolved in 1/2 cup of cold water, then mix into first part of recipe. Place in refrigerator until it starts to thicken it will then be completely cooled.

3rd: In large bowl have 1/2 pint heavy cream whipped until firm. After second part of recipe is ready blend in or stir gently into whipped cream, then pour into a large decorative glass bowl or mold. Place in refrigerator until completely jelled, about 2 hours. Can be made a day or two before use.

Serves 8-12.