Sweet Heart Salad - cooking recipe

Ingredients

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

Preparation

Soften gelatin in cold water.
In a saucepan, bring to a boil the sugar and pineapple with juice, stirring until sugar is dissolved.
Add lemon and cherry juices.
Cool to lukewarm.
Whisk in cheese until thoroughly combined.
Stir in cherries and food coloring.
Chill until slightly thickened.
Fold in Cool Whip. Pour in a 9 x 13 x 2-inch dish.
Yields 12 to 16 servings.