1 env. Knox gelatin
1/2 c. cold water
1 c. canned pineapple juice
1 c. water
1 c. sugar
1/2 pt. whipped cream

Heat sugar, water and juice. Add gelatin soaked in water. Cool until it begins to jell. Then add whipped cream. Refrigerate until thickened. Serve with a maraschino cherry for color.