2 pkg. lemon Jello
2 c. boiling water
1 (20 oz.) can crushed pineapple
1 tsp. dry mustard
1 (8 oz.) pkg. cream cheese, softened
1/4 c. cream

Dissolve Jello in hot water. Set aside until syrupy. Mash cream cheese and some pineapple together. Add mustard and either chopped pimento or chopped cherries for color. Add to slightly whipped Jello. Add cream. Blend well. This keeps at least a week in the refrigerator.