Sour Cream Cherry Fruit Salad Mold

Combine reserved juice from canned fruit and measure. Add water, if necessary, to make 2 cups. In small bowl, soften unflavored gelatin in 1/2 cup of this fruit juice for 1-2 minutes. Heat in microwave for 30-60 seconds, or until gelatin dissolves, stirring once during cooking. Set aside. Bring remaining 1-1/2 cups juice to boil in medium saucepan. In large bowl, dissolve cherry Jell-O in this boiling fruit juice. Set aside to cool slightly. In another large bowl, beat cream cheese until very soft and fluffy. Add sour cream and beat well until smooth. Add 1/2 cup of the dissolved cherry Jell-O gradually and beat until smooth. Slowly add remaining dissolved cherry Jell-O mixture and dissolved unflavored gelatin mixture. Stir until blended. Add drained cherries, pineapple, celery, and almonds. Pour into 2 quart mold, cover, and chill overnight until well set. Unmold and serve. 10-12 servings