Festive Pineapple-Lime Mold

• 1 can (20 oz.) pineapple slice in juice, undrained
• Cold water
• 7 maraschino cherry
• 1-1/2 cups boiling water
• 1 pkg. (8-serving size) JELL-O Lime Flavor Gelatin*
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

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. Makes 12 servings.
20. Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.
21. Unmolding: Dip pan in warm water for about 15 seconds.
22. Gently pull gelatin from around edges with moist fingers.
23. Place moistened serving plate on top of pan.
24. Invert pan and plate; holding pan and plate together, shake slightly to loosen.
25. Gently remove pan and center gelatin on plate.

pineapple, water, maraschino cherry, boiling water, flavor, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/festive-pineapple-lime-mold-52848.aspx (may not work)