16 lg. marshmallows
1 c. milk
2 sm. or 1 lg. box lime Jello
2 (3 oz.) pkgs. cream cheese at room temperature
1 (16 oz.) can crushed pineapple
1 lg. container Cool Whip

Over low heat, melt together the marshmallows and milk. Blend in Jello. Put into a blender together with cream cheese and undrained pineapple and beat until smooth. Pour mixture into a mold and refrigerate 1 hour until firm. Fold in Cool Whip. Return to mold and refrigerate until ready to serve. Garnish with pineapple slices and cherries, if desired.