2 sm. pkgs. cherry Jello
2 c. hot water
1 can cherry pie filling
1 can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1 carton sour cream
1 c. broken pecans
1/2 c. sugar

Dissolve Jello in hot water and let stand 15 minutes. Add cherry pie filling and crushed pineapple. Divide in half; put half into large casserole dish and place in refrigerator to congeal. Add enough milk to cream cheese to soften, then add sour cream and sugar and mix well. Spread this mixture over first half of cherry mixture.

Sprinkle pecans over sour cream mixture. Add remaining cherry mixture and congeal. Makes a large salad.