Red-White-and-Blue Fruit Salad, version 2.0

This afternoon we have an all-IT Independence Day social. I brought in a Fourth of July iteration on a favorite dessert of mine:

Red-White-and-Blue Fruit Salad

8 ounces whipping cream
8 ounces cream cheese
45 ounces Del Monte "Very Cherry" mixed fruit (3 x 15-ounce cans)
6 ounces maraschino cherries
17 ounces coconut gel (AKA nata de coco)
3.5 ounces Sunsweet dried blueberries (one bag)

1. Drain liquids from all fruit. Split the cherries into halves.
2. Soften the cream cheese (30 seconds in the microwave works), then mix with the whipping cream in a large bowl until a smooth mixture results.
3. Add all the fruit into the bowl. Blend well. Chill in refrigerator overnight.

I am calling this version 2.0 because I had attempted to create a red-white-and-blue version of Filipino fruit salad before. My mistake the first time was using frozen blueberries. The juice from the thawing berries overran everything, and the result would have make Cook Smurf very proud.