Josephine's Pineapple Salad

Ingredients

20 oz size pineapple
1/2 pt cream
1 package cream cheese
1 1/2 envelopes gelatin
1 ts vanilla
2 tb sugar

Instructions

Sliced, halved cherries Soak the mold you are going to use in cold water, and set aside. Mix gelatin with 1/2 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.