1 (8 oz.) cream cheese, softened
2 env. whipped topping
1 (10 oz.) jar cherries
1 (20 oz.) can crushed pineapple, drained
1/4 c. chopped pecans

Cut cherries in half and drain on napkins. Keep a few to decorate top. Cream softened cream cheese. Gradually add whipped topping to cream cheese. Fold in pineapple cherries and nuts. This salad can be made a day ahead.