Paradise Salad - cooking recipe

Ingredients

1 large pkg. lemon jello
1 large pkg. cream cheese
1 large container nondairy whipped topping
1 large can crushed pineapple, drained (reserve juice)
1 1/2 c. miniature marshmallows
maraschino cherries

Preparation

Dissolve jello as directed on package.
Let stand until cool and slightly thickened, but not set.
Then fold in whipped topping.
Cream the cheese with a bit of pineapple juice and add to mixture.
Add marshmallows and a few maraschino cherries.
Fold in drained crushed pineapple.
Refrigerate until set.
Can be made the day before; keeps for several days.
Can also be frozen.