2 (3 oz. ea.) pkgs. cherry Jello
2 c. boiling water
1 (20 oz.) can crushed pineapple, drained (reserve juice)
10 to 12 maraschino cherries (reserve 2 tbsp. juice)
1 1/2 c. liquid (reserved pineapple juice + water)
1 1/2 c. whipped topping (Cool Whip)
1/2 c. chopped walnuts

Dissolve Jello in water. Add 1 1/2 cups liquid and maraschino juice. Cool until Jello mixture is partially set. Beat until foamy. Add pineapple and 5 or 6 cherries, cut fine. Add whipped topping and swirl so some of topping is mixed with Jello. Chop remaining cherries and sprinkle over top along with walnuts. Refrigerate before serving.

Note: Use 9x13-inch pan.

Submitted by: Lily Ross