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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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 396 (56%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 27.4g||137 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 163mg||50 %|
|Sodium 45.6mg||2 %|
|Potassium 97mg||3 %|
|Total Carbohydrate 78.8g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 78.8g|
|Protein 2.4g||3 %|
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Calories per serving: 713
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