1 (6 oz.) pkg. cherry gelatin
2 c. boiling water
2 lg. apples, peeled & grated
1 1/2 c. chopped pecans
2 c. cooked or 1 (16 oz.) can whole cranberry sauce

PART II:

1 (8 oz.) cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 (1 lb. 4 oz.) can crushed pineapple
2 c. Cool Whip

Part I: Dissolve cherry gelatin in boiling water - cool slightly. Add apples, chopped pecans and cranberry sauce. Turn into 13 x 9 inch glass baking dish and refrigerate until firm.

Spoon cream cheese topping (recipe follows) over top, spread evenly. Sprinkle with additional pecans (1/4 cup). Cover and chill overnight.

Part II: Blend cream cheese and 1/2 cup powdered sugar until smooth. Mix in crushed pineapple. Add vanilla to Cool Whip. Gradually add Cool Whip to cream cheese-pineapple mixture. Spread over firm Jello mixture.