2 pkgs. cherry Jello (3 oz. each)
3 c. boiling water
1 can cherry pie filling
1 (8 oz.) pkg. cream cheese
1 (12 oz.) can crushed pineapple

Dissolve Jello in boiling water. Chill until partially set. Fold in pie filling. Put in 9 x 13 pan. Chill until firm. Mix cream cheese and pineapple and spread over top of Jello. Keep refrigerated until ready to use.