Heat the evaporated milk with the two envelopes of pineapple gelatin until both ingredients are incorporated.  Pour it in a blender with the cream cheese and condensed milk. (Blend at high speed.)  Pour the whole mix in a gelatin mold and refrigerate.  Serve with the Calahua® on top.  You can decorate it with cherries or pineapple on top.

Serves 6-8.