2 pkg. cherry Jello
2 c. boiling water
1/4 c. cinnamon candies
1 lg. can crushed pineapple
1 c. cold water
1 c. sugar
1 (3 oz.) pkg. cream cheese
1/4 c. soft butter
1 c. nuts
Whole graham crackers

Combine Jello in boiling water; add cinnamon candies and dissolve. Drain pineapple; reserve 1 cup juice. Add juice and cold water to Jello; set aside to partially set. Combine sugar, cream cheese and butter; mix well. Fold in pineapple and nuts; mix into Jello mixture.

Cover bottom of 8 x 12 inch pan with graham crackers. Pour Jello over crackers. Chill until solid. Serve with whipped cream, if desired. Yield: 12 servings.