Josephine's Pineapple Salad

Yields:	6 servings
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Soak the mold you are going to use in cold water, and set aside.

Mix gelatin with 1/2 cup water and set aside.

Heat pineapple and cream cheese until dissolved.

(DO NOT BOIL). Add gelatin and stir.

Cool.

Whip the cream, but not too stiff, and add 1 tsp of sugar and vanilla.

When pineapple mixture is cool, stir in the other ingredients.

Put into mold. Refrigerate overnight. Unmold, and decorate with half-cherries.

Refrigerate.

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excellent! reminded me of home-cooking in singapore