1 (3 oz.) pkg. cherry Jello
1 pkg. butter cookies
1/2 pt. whipping cream
10 cent bottle of Maraschino cherries
10 cent bag of walnuts

Mix Jello with 1/2 cup boiling water and 1/2 cup sugar. Cool. Crush butter cookies fine. Press half of them into a 8 x 10 inch glass pan. Whip cream until very stiff, add Jello and the cut up cherries and walnuts. Spread over butter cookies in pan then top with remaining crushed cookies. Refrigerate for 24 hours. To serve cut in squares, add a topping of whipped cream with a cherry on top.