2MIX sugar and butter in medium bowl. Stir in pineapple and nuts. Place cherry half, cut-side up in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.
3ADD boiling water to dry jello mix. Stir 2 min until completely dissolved. Cool 10 min.
4BEAT remaining ingredients in large bowl with mixer until well blended. Add jello, mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
5BAKE 15-18 min. or until toothpick inserted in center comes out clean. Cool in pans 10 mins. Remove from pan to wire rack. Cool completely. Invert onto plates just before serving; remove paper liners.