- Drain crushed pineapple and set juice aside.
- Pour reserved pineapple juice into a measuring cup and add enough cold water to make 2 cups.
- Dissolve the two packages of jello in boiling water, add cold water and refrigerate until set.
- Using a fork, scramble jello, add all the remaining ingredients including the crushed pineapple.
- Mix thoroughly and refrigerate for at least 2 hours, preferably overnight.
- Serve in individual ramekins and top each with a maraschino cherry.