6 oz. black cherry Jello
3 c. boiling water
1 can cherry pie filling
1/2 c. sour cream
1 1/2 c. whipped topping
1/2 chopped nuts

Mix Jello and water until dissolved. Cool and add cherry pie filling. Chill until just starting to thicken. Blend in sour cream. Fold in whipped topping. Add chopped pecans and pour into serving bowl. Refrigerate until firm.