1 (17 oz.) can dark sweet cherries, undrained
1 (3 oz.) pkg. cherry gelatin
1 c. boiling water
1 c. Vernors
1 (3 oz.) pkg. cherry gelatin
1 c. boiling water
1 (8 oz.) pkg. cream cheese, softened

Drain cherries, reserving 3/4 cup liquid. Dissolve gelatin in water; add Vernors. Chill until thickened. Fold in cherries. Pour into lightly oiled mold; chill until set.

Dissolve gelatin in water; add reserved liquid. Gradually add gelatin mixture to cream cheese, mixing with electric mixer until well blended. Pour over molded layer; chill until firm. Unmold and serve.