1 (No. 2) can (2 1/2 c.) pineapple chunks
1 (1 lb.) can bing cherries, pitted
1/3 c. lemon juice
Water
Pineapple syrup
Bing cherry syrup
2 pkgs. cherry flavored gelatin
3 tbsp. light cream
1 (3 oz.) pkg. cream cheese
1/2 c. chopped walnuts

Drain pineapple and cherries. Add lemon juice and water to syrup to make 3 1/2 cups. Heat to boiling. Dissolve Jello in hot liquid. Divide into 2 equal portions. Chill 1 portion until partially set. Add pineapple pieces. Pour into 8x8x2 pan. Chill until firm. Add cream to softened cheese. Spread over gelatin. Chill until firm. Chill remaining Jello until thick. Add nuts and cherries and put on top of cream cheese. Chill.