1 (5.9 oz.) pkg. instant chocolate Jello
1 (16 oz.) jar Maraschino cherries
1 (8 oz.) sour cream
1 (8 oz.) Cool Whip
1 c. pecan pieces

Empty Jello in mixing bowl. Coarsely chop cherries; add cherries and juice to Jello. Mix well. Add sour cream, then Cool Whip and mix until well blended. Add pecan pieces. Put in individual serving dishes or large bowl. Refrigerate for at least 4 hours or overnight.