2 (3 oz.) pkgs. cherry Jello
1 can (16 oz.) cherry pie filling
1 sm. can crushed pineapple (pineapple in its own juice)
2 apples, peeled and chopped
1 1/4 c. chopped pecans
2 c. boiling water
1 c. cold water plus juice from crushed pineapple

Use boiling water to dissolve cherry Jello. Add cold water plus pineapple juice to Jello. Cool to room temperature. Let Jello set slightly. Then add remaining ingredients. Pour into an ungreased 2 1/2 quart mold and chill 6 to 8 hours until firm.

To serve, unmold and cut into slices to serve. Serve with a thin mayonnaise and Philadelphia cream cheese and a little sour ream or milk sauce if desired.