In a medium saucepan, combine the water, crushed pineapple with juices, and sugar.
Place the saucepan over medium heat and bring the mixture to a boil.
Reduce the heat slightly and simmer for 4 to 5 minutes, whisking often to prevent sticking or burning.
Remove the saucepan from the heat.
Add the orange Jello to the hot pineapple mixture.
Whisk until the Jello is fully dissolved and the mixture is smooth.
Transfer the Jello mixture to the refrigerator.
Chill for approximately 30 minutes, or until the mixture begins to thicken but is not fully set.
In a large mixing bowl, beat the room-temperature cream cheese until smooth.
Slowly add the heavy cream to the cream cheese, mixing continuously until fully combined and smooth.
Pour the chilled, slightly thickened Jello mixture into the cream cheese mixture.
Beat until all ingredients are fully incorporated and the mixture is evenly blended.
Transfer the mixture to a serving dish, if desired.
Cover the dish tightly with plastic wrap or a fitted lid.
Refrigerate for 3 to 4 hours, or until fully set.
Serve chilled.