1 (6 oz.) box Jello, cherry or raspberry
1 (18 oz.) can pineapple, crushed (drain it)
1 can whole cranberry sauce
1 1/2 c. pecans, chopped (reserve sm. amount for topping)
2 lg. apples, grated
2 c. Cool Whip
1 (8 oz.) cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla

To jello add 2 cups boiling water, stir. Let cool, then add pineapple, cranberry, pecans, and apples. Put in refrigerator to chill.

TOPPING:

Mix cream cheese and powdered sugar together. Add vanilla. Fold in Cool Whip. Top jello with Cool Whip topping and remaining pecans. Spread into 9 x 13 pyrex pan. Refrigerate.