1 box cherry jello
1 can sour pie cherries
1 envelope Knox gelatine
1 c. water
1 c. sugar
1 c. pecans

Use 1/4 cup of water to dissolve Knox gelatine and combine balance of water with cherries, juice, sugar and jello. Heat mixture until jello and sugar dissolve; add gelatin mixture and nuts and pour into 8 x 12 x 2-inch pan and chill for several hours. Serve in squares with Dream Whip or whipped cream cheese if desired.