1 large (6 oz.) package grape jello
1 lb. can bing cherries, pitted
1 (8 oz.) can crushed pineapple
1 (3 oz.) cream cheese, softened
2 cups whipped topping
1/3 cup chopped nuts
Drain juice from fruits and heat, adding enough water to make 2 cups. Dissolve Jello in hot juice, add 2 cups cold water. Allow to partly congeal and take out 1 cupful and set it aside. Add cherries to rest of Jello and pour into 9 x 13 inch pan and let firm. Add softened cream cheese to topping and fold in reserved cupful of Jello. Add pineapple and nuts and pour over first layer. To serve, cut into squares. Top with a dab of whipped topping. This is good either as a dinner salad or dessert.
source: recipe by Jennie DeBruin, found in The Pella Collector's Cookbook, complied by Central College Auxiliary, 1982.
Note: I couldn't find grape Jello at the grocery store (discontinued flavor?) so I ordered it on Amazon. I was so excited to get it in the mail and finally make this recipe.