1 (6 oz.) pkg. red raspberry gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple, do not drain
1 can cherry pie filling
12 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
1 c. chopped pecans

Dissolve gelatin in boiling water. Add crushed pineapple with it's juice and pie filling. Pour into 9 x 13 inch pan. Refrigerate overnight or until firm. Combine cream cheese, sour cream, sugar, and nuts; spread over gelatin. Refrigerate overnight.