1 pkg. black cherry Jello
1 (#2) can bing cherries
1 sm. can crushed pineapple
1/4 c. nuts
1/4 c. Mogen David wine

Dissolve Jello in 1 3/4 cup hot juice drained from cherries and pineapple. Add water to juice, if necessary. Add wine, cherries, pineapple and nuts. Serve with dressing made from 4 tablespoons powdered sugar, 1/2 teaspoon cinnamon, 2 tablespoons maraschino cherry juice, 2 tablespoons lemon juice, 1 cup heavy cream, whipped. Blend together all ingredients except cream and chill at least an hour before serving. Before serving, fold in whipped cream.