19 oz Can pineapple chunks
1 1/2 c  Pineapple juice
3 pk Cherry jello
1/2 c  London cuvee superieur red
1/2 ts Nutmeg
16 oz Dark sweet cherries drained
1/2 c  Chopped pecans

Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2 cups
pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice. Add 1/2 cup
London Cuvee Superieur Red and 1/2 teaspoon ground nutmeg. Chill until
mixture thickens slightly. Fold in pineapple chunks, drained cherries and
1/2 cup chopped pecans. Pour into 1-1/2 quart mold. Chill until firm.
Unmold and serve on salad greens.