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.