2 (3 oz.) pkg. cherry Jello
2 c. hot water
1 can cherry pie filling (sweet)
1/2 c. nuts
1 (8 oz.) carton sour cream
1 (20 oz.) can crushed pineapple, undrained

Dissolve Jello in hot water. Add pie filling, pineapple, and nuts. Congeal half of mixture in 9 x 13 inch dish. Leave other half at room temperature. Spread sour cream over congealed portion. Pour other half of mixture over sour cream and congeal.