2 (3 oz.) pkgs. cherry Jello
1 (16 oz.) can dark sweet cherries
2 oz. (2 1/2 c.) Cola
1 c. coarsely chopped nuts
1 lg. can crushed pineapple
1 (3 oz.) pkg. cream cheese

Heat drained juice from pineapple and cherries and dissolve Jello in it. Add Cola and set in the refrigerator until slightly jelled. Break cream cheese into bits; combine with cherries, pineapple and nuts and stir into the gelatin. Pour into mold (a bundt pan is large enough). Place in refrigerator until congealed.