1 lg. can cranberry sauce
1 (No. 2) can crushed pineapple
1 c. chopped nuts
1 c. water
1 pkg. cherry Jello
Pinch of salt
1 (8 oz.) pkg. cream cheese

Put cranberry sauce and water in pan over water. Beat until smooth. Bring to rolling boil; boil 1 minute. Pour hot mixture over Jello. Stir until dissolved and add drained pineapple (save juice) and nuts. Pour in 9"x13" pan and chill until set. Mix cream cheese with pineapple juice and spread over top.