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.