2 - 3 oz. pkgs. cherry jello
2 c. boiling water
20 oz. can crushed pineapple, drain and reserve juice
10 to 12 maraschino cherries, reserve 2 tbsp. cherry juice
1 1/2 c. liquid (pineapple and cherry juice and water)
1 1/2 c. Cool Whip
1/2 c. walnuts, chopped

Dissolve jello in boiling water. Add liquid. Cool until partially set. Beat till foamy. Add pineapple and 5 to 6 chopped cherries. Add Cool Whip. Swirl to slightly mix with jello in 9 x 13 inch pan. Sprinkle remainder of chopped cherries and nuts over top. Refrigerate.