1 (#2) can pineapple pieces
6 oz. pkg. cherry gelatin
2 1/2 c. boiling water
3 oz. pkg. cream cheese
1/4 tsp. salt
1/2 c. whipped cream

Drain pineapple. Reserve syrup. Dissolve gelatin in hot water. Stir in 1 cup pineapple syrup along with salt. Chill until set to consistency of egg white. Blend 1/2 cup gelatin mixture with cheese, fold whipped cream and drained pineapple into rest of gelatin. Turn into slightly oiled mold. Chill until firm. Serve plain or with whipped cream.