1 lg. cherry Jello
2 c. boiling water
1 c. cold water
1 (22 oz.) can cherry pie filling
1 (8 oz.) can crushed pineapple
1 c. nuts, chopped
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) whipped topping, thawed

Spray a 9 x 13 inch glass dish with Pam. Dissolve Jello in hot water. Add cold water. Add pie filling, pineapple and nuts. Pour into dish and put in refrigerator until congealed. Mix cream cheese and whipped topping and spread over congealed Jello. Refrigerate until ready to serve.