20 oz. can crushed pineapple
1 c. sugar
2 env. plain gelatin
1 c. cold water
Cherries, cut in small pieces
6 oz. cream cheese, softened
9 oz. carton whipped topping
1 c. chopped nuts
1 lg. bottle red maraschino

Drain juice from canned pineapple. Add juice to sugar and bring to a boil. Let boil until syrupy (just a few minutes). Dissolve gelatin in cold water and add to hot syrup, stirring until completely dissolved. Allow to cool. Mash cheese and mix with pineapple. Add to cooled syrup along with whipped topping, nuts, and cherries. Mix well. Add enough cherry juice to give a very light pink delicate color. Place in a clear glass bowl or other serving container. Chill. Serves about 15.