Cherry-Cheese Gelatin Salad - pineapple

Method

• Drain pineapple and cherries, reserving juices in a 2-cup measuring cup; add enough water to measure 2 cups. Set fruit aside.
• In a small saucepan, bring juice mixture to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set.
• In a small bowl, combine the cream cheese, sugar, pecans and extract. Shape into 3/4-in. balls. Gently fold cheese balls and cherries into gelatin mixture. Transfer to five 1-cup molds coated with cooking spray. Refrigerate until firm.
• Unmold onto lettuce-lined plates; arrange pineapple chunks around gelatin.