1 lg. pkg. cherry Jello
2 c. boiling water
1 (21 oz.) can cherry pie filing
1 (16 oz.) can crushed pineapple
1 (8 oz.) cream cheese
Chopped nuts

Dissolve Jello in water. Let stand 5 minutes. Add pie filling and drained pineapple (save juice). Pour 1/2 of mixture into 9 x 9 pan. Refrigerate until set. Mix 1/2 cup pineapple juice with softened cream cheese. Spread 1/2 of it over set Jello. Sprinkle with nuts. Chill. Pour rest of Jello mixture over cheese mixture. Let set. Sprinkle with nuts. Put rest of cheese mixture on Jello.