1 lg. box cherry Jello
2 c. hot water
1 can cherry pie filling

TOPPING:

1 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 c. sour cream

Dissolve Jello in hot water in a 9 x 13 inch cake pan; add cherry pie filling and chill until set.

TOPPING: Beat all ingredients together and spread on firm Jello. Top with nuts (optional). Keep in refrigerator.