1 lg. pkg. apricot jello
1/2 c. sugar
1 (8 oz.) can crushed pineapple
8 oz. cream cheese, room temperature
1 can evaporated milk, chilled

Mix together in saucepan, jello, sugar, and pineapple. Cook until sugar dissolves; cool. Stir in cream cheese. In a separate bowl, whip evaporated milk then fold into apricot/pineapple mixture. Pour into 9 x 13 pan and chill. Garnish with maraschino cherries.