20 oz. can crushed pineapple
1 lg. jar maraschino cherries
9 oz. carton Cool Whip
1 c. sugar
2 envelopes unflavored gelatin
1 c. cold water
6 oz. cream cheese, softened
1 c. chopped pecans

Drain pineapple. Add sugar to juice and bring to a boil. Boil a few minutes until sugary. Dissolve gelatin in cold water and add to hot syrup stirring until completely dissolved. Allow to cool. Mash cream cheese and mix with pineapple. Add to cooled syrup with Cool Whip, chopped cherries and nuts. Mix well. Add enough cherry juice to give light pink color. Pour into glass dish.