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Tart Cherry Salad
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2 cans (16 ounces each) tart red cherries
2 cans (8 ounces each) crushed pineapple
1 cup sugar
2 packages (6 ounces each) cherry gelatin
3 cups ginger ale
3/4 cup flaked coconut
1 cup chopped nuts, optional
Drain cherries and pineapple, reserving juices. Set fruit aside. Add enough water
to combined juices to make 3-1/4 cups; pour into a saucepan. Add sugar; bring to
a boil. Remove from the heat; stir in gelatin until dissolved. Add cherries,
pineapple and ginger ale. Chill until partially set. Stir in coconut and nuts if
desired. Pour into an oiled 3-qt. mold or 13-in. x 9-in. pan. Chill until firm,
about 3 hours.
Yield: 16-18 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |