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Cherry Cola Jello Mold

  • 10 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

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 can COLA
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
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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.

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