1 (3 oz.) lemon gelatin (sugar-free)
1 (3 oz.) cherry gelatin (sugar-free)
1 envelope plain gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple (in own juice)
1 (21 oz.) can (light) cherry pie filling
1/2 c. pecans, chopped (optional)
1/4 c. sifted confectioners sugar
1 c. sour cream or imitation sour cream

Dissolve lemon and cherry gelatin in hot water. Drain pineapple and save juice. Soften plain gelatin in reserved juice and heat in microwave (or small pan) to dissolve. Combine gelatins. Cool slightly. Add pineapple, cherry pie filling and nuts. Pour into 9 x 9 inch or 9 x 13 inch pan and chill. After salad is set, combine sour cream and sugar and spread on top of salad. Refrigerate until used.