1 (3 oz.) pkg. Jello
1 (10 oz.) jar maraschino cherries
1 (2 1/2 oz.) pkg. pecan chips
1 (6 oz.) ready graham cracker crust
1 sm. amount of sherry, approximately 1/3 c.
1 c. water

Mix Jello in boiling water. Stir for 2 minutes. Drain juice off cherries into measuring cup, add sherry to make 1 cup of cold liquid and add to Jello. Set in the refrigerator until it just begins to jell, about 1 hour. Add and mix the cherries and pecans with the Jello and put into the ready crust. Return to the refrigerator until firm.

OPTIONAL: May be served with Cool Whip.