1 lg. box cherry gelatin
2 c. boiling water
1 c. cold water
1 can cherry pie filling
8 1/4 oz. can pineapple, well drained
1 c. chopped pecans
1 carton Cool Whip or whipped cream

Dissolve cherry gelatin in boiling water; add cold water. Mix well. Add pie filling, pineapple and nuts. Pour into bundt pan or pretty Jello mold. Congeal. Invert carefully on to serving plate and fill hole in middle with Cool Whip.

To loosen Jello from sides, carefully run warm water on the outside of the pan. This melts the Jello on the edge enough for it to slip out perfectly.