2 sm. pkg. cherry Jello
2 c. boiling water
1 lg. can crushed pineapple, drained
1 lb. can cherry pie filling

Mix and let congeal overnight.

TOPPING:

1 lg. pkg. cream cheese
1 c. sour cream
1/3 c. sugar
1 tsp. vanilla
1 c. chopped nuts

Mix and spread over salad. Place in refrigerator until firm.