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Preparation

1. In a medium sauce pan, boil the cran-cherry juice.
2. Add the cranberries and return to boiling, and then reduce heat to medium. Cook until berries are tender, about10 to 12 minutes.
3. Remove the pan from heat. Stir in the gelatin and 1-1/4 cups of the sugar. Stir until sugar is dissolved. Let cool, approximately 30 minutes.
4. Add the drained pineapple to cranberry mixture. Mix well. Pour mixture into a 9" x 13" pan or for individual servings pour 1/3 cup cranberry mixture into dessert glasses. Chill until set, approximately 1 hour.
5. Set the cream cheese out to soften, about 30 minutes.
6. Make the topping in a large bowl by mixing remaining 3/4-cup sugar and the softened cream cheese with a hand mixer. Gently fold in the whipped topping.
7. Spread topping smoothly over congealed cranberry mixture in pan or spoon 1/4 cup on top of each individual serving. Refrigerate to chill topping.