Yield: 1 servings
|1 can||20 oz size crushed pineapple|
|\N \N||In heavy syrup(reserve juice|
|½ pint||Heavy cream|
|1 pack||Cream cheese, 4 oz|
|1½ \N||Envelopes unflavored gelatin|
|\N \N||Sliced, halved cherries|
Soak the mold you are going to use in cold water, and set aside.
Mix gelatin with ½ cup water and set aside. Heat pineapple and cream cheese until dissolved. (DO NOT BOIL). Add gelatin and stir. Cool.
Whip the cream, but not too stiff, and add 1 tsp of sugar and vanilla. When pineapple mixture is cool, stir in the other ingredients. Put into mold. Refrigerate overnight. Unmold, and decorate with half-cherries. Refrigerate.