6 oz. cherry Jello
1 can whole cranberry sauce
1 (20 oz.) can crushed pineapple
8 oz. cream cheese
1 pkg. Cool Whip
Chopped nuts

Take cream cheese out of refrigerator and let it sit until it comes to room temperature. Drain pineapple and save juice. Dissolve Jello in 2 cups hot water. Add cranberries and drained pineapple. Put in refrigerator.

When set, put cream cheese in a mixer and beat, adding pineapple juice, until smooth. Add Cool Whip and again beat until smooth. Spread on top of Jello and sprinkle top with chopped nuts.