2 c. boiling water
1 lg. box lime Jello
1 (8 oz.) pkg. softened cream cheese
1 (4 1/2 oz.) container Cool Whip
1 (15 oz.) can crushed pineapple, drained
1/2 c. finely chopped pecans
6 maraschino cherries, cut up

Put Jello and soft cream cheese in large bowl. Add 1/2 cup boiling water and stir until dissolved. Add remaining water and mix well with mixer on low speed. Refrigerate until firm around the edge of the bowl (about 1 hour). Remove from refrigerator and beat with mixer on low speed until lightly mixed. Fold in Cool Whip, pineapple, pecans, and cherries. Pour in square Pyrex pan and let set in refrigerator for several hours or overnight. Cut in squares and serve.

(My family has had this salad at Christmas time ever since I was a little girl.)