1/3 c.oleo
2 tbsp. sugar
1 1/4 c. graham cracker crumbs
1 lg. can crushed pineapple
1 can cherry pie filling
3 sm. cherry Jello
3 c. hot water
1 lg. Cool Whip
Red food coloring cherries

Melt butter and add sugar. Mix well and add crumbs. Press evenly into 13 x 9 pan. Chill in refrigerator. (Double recipe if thick crust is desired). Mix hot water and Jello. Let cool. Add pineapple and pie filling. Pour over crust. When set, top with pink tinted Cool Whip. Garnish with cherries.