1 pkg. lemon Jello (6 oz. size)
2 (3 oz. pkgs.) Philadelphia cream cheese or 1 (8 oz.)
1/2 c. celery, cut very fine
1/2 c. nutmeats, chopped fine in a blender
1 (#2) can crushed pineapple
1 sm. bottle (10 oz.) maraschino cherries, ground
1/2 pt. whipping cream

Drain pineapple juice and add enough water to make 1 pint liquid. Heat and dissolve in it 1 package lemon Jello and set aside. Mix other ingredients with exception of whipping cream and when Jello starts to jell - add all together. Whip cream stiff and add sugar and vanilla. Fold in last.

Pour whole bottle maraschino cherries and its juice in blender - then drain off juice leaving some for color.

Can do the same for celery. Add water and drain well.