1 pkg. lemon Jello
2/3 c. boiling water
1/3 c. pineapple juice
1 tbsp. vinegar
1/2 pt. whipping cream
1 (3 oz.) pkg. cream cheese
1 (9 oz.) can crushed pineapple, well drained
1 sm. jar maraschino cherries, drained and chopped

Dissolve Jello in boiling water; add pineapple juice and vinegar. Let thicken. Add crumbled cream cheese; beat well. Add pineapple and cherries. Whip cream and fold into mixture. Pour into ring mold - or any other shape mold. Chill until set. Unmold on salad greens. Garnish as desired. (Double recipe for large ring mold.)

Note: If desired, dissolve an additional package of lemon Jello according to directions on package. Pour half of mixture into mold. Let partially set, then arrange cherry halves and pineapple chunks in any desired arrangement. Spoon remaining Jello over fruit. Allow to set, then spoon in salad mixture.