2 cans cherry pie filling
1 lg. box cherry Jello
2 c. boiling water with 1/2 of lg. box cream cheese melt in it

Spread pie filling over bottom of dish. Make Jello as directed, using the boiling water with the cream cheese and pour over pie filling. Let set in refrigerator until Jello is set.

TOPPING:

1/2 c. sugar
3 tsp. flour
1 c. pineapple juice if not a full c. finish with water to make a c.
1 slightly beaten egg
2 tsp. butter

Cook this until thickened and let cool. Fold in a carton of Cool Whip and the pineapple that was drained. Pour over Jello and let set in the refrigerator.