6 oz. cherry Jello
2 c. boiling water
2 apples, peeled & diced
16 oz. can whole cranberry sauce
1 1/2 c. chopped pecans

TOP LAYER:

8 oz. cream cheese, softened
1/2 c. powdered sugar
20 oz. can crushed pineapple, drained
2 c. Cool Whip, thawed

Bottom Layer: Dissolve Jello, cool slightly. Add apples, nuts and cranberries. Pour into 9 x 13 inch glass dish. Refrigerate until firm. Meanwhile prepare next layer: