2 (3 oz.) boxes cherry Jell-O
1 can crushed pineapple (not drained)
1/2 c. chopped pecans
2 c. boiling water
1 lb. can cherry pie filling

Mix boiling water with Jell-O and dissolve. Add other ingredients. Pour into long baking dish. Chill until set.

Topping:

1 (8 oz.) pkg. softened cream cheese
1/2 c. finely chopped pecans
1/2 c. granulated sugar
1 tsp. vanilla
1/2 pt. sour cream

Combine sugar, cream cheese, sour cream and vanilla to form topping. Spread on congealed Jell-O and sprinkle with chopped pecans. Keep refrigerated.

Serves 12 to 16 people.