Recipe - Josephines Pineapple Salad

1 cn 20 ounce size crushed pineapple
In heavy syrup(reserve juice
One half pt Heavy cream
1 pack Cream cheese, 4 oz
1 One half Envelopes unflavored gelatin
1 teaspoon Vanilla
2 tablespoon Sugar
Sliced, halved cherries

Soak the mold you are going to use in cold water, and set aside. Mix
gelatin with One half 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 halfcherries. Refrigerate.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini