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CHERRY SALAD

2 (3 oz.) boxes cherry jello
1 (21 oz.) can cherry pie
filling
1 (15 1/2 oz.) can pineapple
2 c. boiling water

Topping:
1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1/2 tsp. vanilla

Mix jello with boiling water. Stir and let cool. Add
cherry pie filling and pineapple. Chill. After congealed, mix
topping ingredients and pour over jello. Sprinkle with chopped
pecans. This is also very good without the topping.

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