Lavender Jell-O Salad 5 small boxes black cherry Jell-O 5 cups hot water 3 cups cold water plus 1 cup cranberry juice 8 ounces cream cheese 1/2 cup granulated sugar 1 cup Cool Whip, thawed Dissolve Jell-O in hot water, add cold water and juice. Measure 5 cups Jell-O into bowl. Refrigerate until partially set. Pour remaining Jell-O into pan; chill until firm. Beat cream cheese and sugar together; add whipped topping. Combine the 5 cups Jell-O with cream cheese mixture until well blended. Pour over Jell-O in pan. Chill until firm.