1 (4 oz.) can crushed pineapple
1 tsp. plain gelatin
2 tbsp. lemon juice
1 lb. cherry pie filling
1 2/3 c. sweetened condensed milk
3/4 c. pecan pieces
1 1/4 c. whipped cream
3/4 tsp. almond extract
Red food coloring

SWEET CHERRY SAUCE:

2 c. frozen cherries, thawed
1 c. cherry juice
2 tbsp. light brown sugar, lightly packed
1/2 tsp. almond extract
1/8 tsp. cinnamon
1 1/2 tsp. cornstarch
1/4 c. lemon juice

Drain pineapple, press. Mix gelatin with lemon juice. Heat to dissolve. Combine pineapple, gelatin and lemon juice with remaining ingredients except topping. Whip topping and add to mixture. Add red food coloring as needed. Garnish with whole Maraschino cherry or serve with cherry sauce, 1 tablespoon per serving.

SWEET CHERRY SAUCE: Drain cherries. Combine dry ingredients. Mix well. Add a little cold juice. Heat remaining juice to boil. Slowly add cold juice mixture. Heat until clear, stirring constantly. Add cherries. Chill. Serves 15.