Soften 1 package (3 ounces) Philadelphia cream cheese and mix with cooled Jello. Beat 1 cup whipping cream and fold into Jello mixture when it begins to thicken. Fold in cherries.

Blend cherry juice with 1 tablespoon of cornstarch and 1/4 teaspoon almond extract. Cook until clear and slightly thickened. Serve sauce over salad.