– Knox Gelatin – Cold Water – Crushed Pineapple, Undrained – Sugar – Cream Cheese – Maraschino Cherries –Cool Whip Topping
Mix cold water with gelatin and whisk until lump free. Set aside. Pour the crushed pineapple and juice into at least a 4-quart pot. Add the sugar and stir to combine. Bring pineapple and sugar to a boil. Once boiling Stir the dissolved gelatin into the pot.
Remove the pot from the stove and using a hand mixer carefully beat the cream cheese into the pineapple until lump free. Cover with plastic wrap and refrigerate an hour or until cooled and thickened. Drain the cherries into a bowl reserving the juice. Roughly chop the cherries.
Remove the cooled pot from the refrigerator. Stir the chopped cherries and the reserved cherry juice into the cooled ingredients in the pot. Fold the Cool Whip into the mixture. Transfer the ingredients to a 9 x 13-inch baking dish.