1 (3 oz.) pkg. cherry Jello
1 lg. can crushed pineapple
1/2 c. pecans
1 can pitted cherries
1/2 c. red port wine

Drain cherries and add enough water to make 1 cup. Heat to boiling point and pour over Jello to dissolve. Let Jello cool. Drain pineapple. Add juice to wine to make 1 cup. Add to Jello mixture. Add all ingredients. Pour into a Jello mold or ring. Refrigerate. Keeps for several days.