1 (3 oz.) pkg. cherry Jello
1 can pitted bing cherries (save juice)
1 sm. pkg. Philadelphia cream cheese
1 (3 oz.) pkg. lemon Jello
1 c. whipping cream

Make cherry Jello as directed on package using cherry juice in place of part of the cold water. Set partially and add cherries. Pour in ring mold and allow to set.

Soften cream cheese to room temperature and soften a bit with a teaspoon or so of milk so it is smooth and creamy. Combine 1 package lemon Jello with 1 cup hot water and let stand at room temperature until cool, but not hard. Whip cream and add cream cheese, stir. Add lemon Jello and stir gently until blended. Pour on top of cherry mold and allow to set overnight.