Crust
1 1/2 cups crushed crisp macaroons
2 tablespoons melted butter
Filling
20 ounces crushed pineapple, drained
1 cup sugar
1/2 cup cold water
2 envelopes unflavored gelatin
8 ounces cream cheese, cubed
11 ounces mandarin oranges, drained
2 cups halved seedless grapes
10 ounces maraschino cherries, drained and chopped
1/2 cup finely chopped pecans or walnuts
2 cups frozen whipped topping, thawed

Crust
Combine ingredients and press onto bottom of 9 inch springform pan.
Filling
In small saucepan, cook pineapple and sugar over medium heat 5 minutes till heated through. Sprinkle gelatin over cold water and let stand 1 minues to soften. Stir into warm pineapple mixture. Reduce heat to low and add cream cheese. Cook and stir till cream cheese is melted and mixture is blended. Remove from heat and cool completely. Stir in fruit and nuts. Fold in whipped topping. Pour into crust. Cover and chill overnight before removing sides of pan to serve.