1 (No. 2) can sour red pie cherries
1/2 c. sugar

Cook together for 5 minutes. Drain and cool. Save liquid for sauce: 1/4 c. sugar 1 1/2 c. boiling water 1 (3 oz.) pkg. Philadelphia cream cheese 1 c. whipping cream

Dissolve Jello and sugar in boiling water and cool. Beat the cream cheese into the Jello by hand or electric mixer (it will be in little pieces). Refrigerate. As Jello starts to set, fold in whipped cream and the cool drained cherries. Pour into ring mold and let set.

Cherry Sauce to serve over Jello
1 c. cherry juice
1 tbsp. cornstarch
1/4 tsp. almond extract

Mix together, bring to a boil and let cool. If necessary, add a little red coloring. Serve over the Jello.