1 can (20 oz.) pineapple slice in juice, undrained
Cold water
7 maraschino cherry halves
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
DRAIN pineapple, reserving juice. Add cold water to juice to measure 1-1/2 cups. Arrange 7 pineapple slices in bottom of 9-inch round cake pan sprayed with cooking spray. Place maraschino cherry half, cut-side up, in center of each pineapple slice. Dice remaining pineapple slices; set aside.
STIR boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve 1 cup gelatin at room temperature. Refrigerate remaining gelatin in bowl 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in diced pineapple.
SPOON gelatin over pineapple slices in pan. Refrigerate 30 minutes or until set but not firm (should stick to finger when touched and should mound).
BEAT cream cheese in large bowl until smooth. Gradually beat in reserved 1 cup gelatin. Pour over gelatin layer in pan.
REFRIGERATE 4 hours or until firm. Unmold. Garnish with fresh cherries and sliced lime. Store leftover gelatin in refrigerator.