2 (3 oz.) pkg. cherry Jello
3 c. boiling water
1 can cherry pie filling

Dissolve Jello in hot water. Let stand until cool. Add pie filling. Let stand until firm.

TOPPING:

1 (4 oz.) pkg. creme cheese
1 sm. can crushed pineapple and juice
1/2 c. nuts
1 c. whipped topping

Spread over Jello in 9 x 13 inch pan.