1 env. Knox gelatin
1 box cherry Jello
8 oz. Cool Whip
1 lg. can crushed pineapple
8 oz. cream cheese
1 c. chopped nuts

Drain juice off pineapple into measuring cup. Fill measuring cup rest with water until it equals one cup. Put in small pan with Knox gelatin until boiling. Then pour over pineapple in 9"x13" baking dish. Set aside until hardened. Fix Jello in box as directed on box. Let set until slightly thickened. While Jello is setting and pineapples are setting, mix cream cheese and Cool Whip together. Then spread over pineapple mixture. Then add nuts. Then pour Jello over nuts. Chill until firm.