Josephine's Pineapple Salad

1 cn 20 oz size crushed pineapple

In heavy syrup(reserve juice 1/2 pt Heavy cream

1 pk Cream cheese, 4 oz

1 1/2 Envelopes unflavored gelatin

1 ts Vanilla

2 tb Sugar

Sliced, halved cherries 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.