Crust: Combine ingredients for crust. Mix well. Press evenly on the bottom of a 9” loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.
Filling: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add ¼ cup sugar and vanilla extract. Set aside.
Topping: Heat cornstarch mixture over low heat with constant stirring until thick. Add 2 tablespoons of sugar and continue stirring for 1 minute. Stir in DEL MONTE Fiesta Fruit Cocktail. Set aside.
Beat cream cheese until smooth and fluffy. Gradually, beat in all-purpose cream until well-blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of DEL MONTE Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining DEL MONTE Fiesta Fruit Cocktail.