1 envelope Knox unflavored gelatin
1 tbsp. lemon juice
1 (3 oz.) pkg. cherry Jello
3/4 c. boiling water
1 tbsp. lemon juice
1 (21 oz.) can cherry pie filling
1 (2 oz.) pkg. dessert topping mix
6 oz. cream cheese, softened

In saucepan, soften gelatin in 1 cup cold water. Heat and stir until dissolved. Stir in 1 tablespoon lemon juice, cool. Meanwhile, dissolve cherry Jello in the boiling water. Stir in 1 tablespoon lemon juice and pie filling. Pour about 1/4 cherry mixture into mold. Chill until almost firm. Leave remaining cherry mixture at room temperature. Prepare dessert topping mix according to package directions. Beat in cream cheese. Fold in cooled gelatin. Spoon 1/3 white mixture over cherry mixture. Leave rest of white mixture at room temperature. Chill until almost firm.

Top chilled white layer with 1/3 of cherry mixture. Chill until almost firm. Repeat with remaining white and cherry mixtures, chilling after each layer and ending with the cherry mixture. Chill until firm. (To hasten chilling, place in freezer about 10 minutes. Watch carefully so mixtures do not become too firm or layers will separate. 8 servings.