1 lg. can cherry pie filling
1 c. sugar
2 sm. pkg. cherry Jello
1 sm. can crushed pineapple, drained
1/4 c. water
1 c. 7-UP or gingerale
1 sm. pkg. Cool Whip

Combine pie filing, water, and sugar and bring to a boil. Remove from heat and add dry cherry Jello. Stir until dissolved. Cool, pour in 7-UP or gingerale. Add crushed pineapple and pour into 9 x 13-inch pan. Refrigerate until firm. Spread Cool Whip or whipped cream over top. Let set until topping is firm.