2 pkg. lemon Jello
1 (8 oz.) Philadelphia cream cheese
2 c. boiling water
1 (#303) can crushed pineapple
1 c. chopped pecans
6 chopped maraschino cherries

Dissolve Jello in boiling water and let partially congeal. In separate bowl, mash cream cheese using juice from pineapple. Cream until smooth and then add pineapple. Add nuts and cherries, then fold in Jello. Refrigerate until set. Nuts may be eliminated.