2 (3 oz.) pkg. cherry Jello
2 c. boiling water
1 1/2 c. fruit juices
1 1/2 c. drained cherries
1 c. crushed pineapple, drained
12 oz. cream cheese, softened
1/2 c. powdered sugar
1/4 c. toasted almonds

Dissolve Jello in boiling water. Stir in fruit juice, cherries, and pineapple. Pour into pan and chill until set. Whip cream cheese and powdered sugar until light and fluffy. Add a teaspoon of milk if needed to make spreading consistency. Frost gelled salad with whipped cream cheese and sprinkle with toasted almonds.