1 (6 oz.) box cherry gelatin
2 c. boiling water
1 c. cold water
1 (22 oz.) can cherry pie filling
1 (8 1/4 oz.) can crushed pineapple
1 c. chopped pecans or walnuts
1 (8 oz.) pkg. cream cheese
1 (9 oz.) pkg. Cool Whip

Dissolve gelatin in hot water. Add cold water and remaining ingredients except cream cheese and whipped topping. Pour into a 9x13 inch pan and place in refrigerator to congeal.

TOPPING:

Soften cream cheese to room temperature. Beat with Cool Whip and spread over set gelatin.