2 pkg. orange jello
8 oz. bottle cherries
1/2 cup stuffed olives
large can crushed pineapple
1/4 cup olive juice
1/2 cup nuts (cut up)

Drain pineapple and cherries. Use juice including juice with water to make 3 3/4 cups of liquid. Bring to a boil and pour over jello. When jello cools and begins to set add: Pineapple, sliced olives, and cherries. Place in refrigerator. Based on 8 to 10 servings.