Sweetheart Salad - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1 (20 oz.) can crushed pineapple (undrained)
2 Tbsp. lemon juice
1/4 c. maraschino cherry juice
2 (3 oz. each) pkg. cream cheese, softened
12 maraschino cherries, quartered
2 to 3 drops red food coloring (optional)
1 (12 oz.) carton frozen whipped topping, thawed

Preparation

Soften gelatin in cold water.
Meanwhile, in a saucepan, bring sugar and pineapple (with juice) to a boil, stirring until the sugar dissolves.
Remove from heat.
Add gelatin and stir until dissolved.
Add lemon and cherry juices.
Cool to lukewarm.
Whisk in cream cheese until thoroughly combined.
Stir in the cherries and food coloring, if desired.
Chill until slightly thickened. Fold in whipped topping.