- YIELD: 10 servings
Ok, so this sounds weird:) But it was the MOST POPULAR Jello salad of the 50's! I always loved the big, juicy dark cherries in it... You can make it in a square pan, if you don't have a mold (and no one younger than a Baby Boomer has a jello mold:)
|1||16-oz. can pitted Dark Cherries|
|1||20-oz. can crushed pineapple, with juice|
|1||6-oz. black cherry jello mix|
|2||c. chopped pecans|
Drain pineapple (go ahead & drink the juice - that cold pineapple juice is GOOD).. Drain the cherries and save THEIR juice. In a saucepan, combine the cherry juice with the coat; heat until boiling. Then stir in gelatin and mix until jello is dissolved... Remove from heat and stir in drained pineapple, drained cherries and pecans. Pour into a mold (sprayed) or square pan and refrigerate at least 24 hours before serving.