-
1
Drain pineapple, reserving juice.
-
2
Add cold water to juice to measure 1-1/2 cups.
-
3
Arrange 7 pineapple slices in bottom of 9-inch round cake pan.
-
4
Place maraschino cherry half, cut-side up, in center of each pineapple slice.
-
5
Dice remaining pineapple slices; set aside.
-
6
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
-
7
Stir in measured pineapple juice and water.
-
8
Reserve 1 cup gelatin at room temperature.
-
9
Refrigerate remaining gelatin about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
-
10
Stir in diced pineapple.
-
11
Spoon gelatin over pineapple slices in pan.
-
12
Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).
-
13
Beat reserved 1 cup gelatin gradually into cream cheese with wire whisk until smooth.
-
14
Pour over gelatin layer in pan.
-
15
Refrigerate 4 hours or until firm.
-
16
Unmold.
-
17
Garnish with fresh cherries and sliced lime.
-
18
Store leftover gelatin in refrigerator.
-
19
Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.
-
20
Unmolding: Dip pan in warm water for about 15 seconds.
-
21
Gently pull gelatin from around edges with moist fingers.
-
22
Place moistened serving plate on top of pan.
-
23
Invert pan and plate; holding pan and plate together, shake slightly to loosen.
-
24
Gently remove pan and center gelatin on plate.
