1 (3 oz.) pkg. cherry Jello
1 c. boiling water or cherry juice (I use juice from cherries)
1 (3 oz.) pkg. cream cheese, room temp.
1 c. pineapple juice
1 c. chopped pecans
1 c. drained, crushed pineapple
1 can pitted Bing cherries or any dark sweet cherries

Dissolve Jello in hot water or cherry juice (if not enough juice for a cup add enough hot water to juice to make a cup). Add cream cheese, softened with a little gelatin mixture and add pineapple juice. Stir until smooth. Chill until syrupy. Beat until fluffy (with mixer). Fold in nuts, pineapple and cherries. Pour into 1 1/2 quart mold. Chill until firm. 8 to 10 servings.