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Enjoy this recipe from Church Suppers.
Submitted by: Kym Du Pont
from Grass Valley, CA
6-oz. pkg. cherry gelatin mix
2 15-oz. cans Bing cherries, drained and juice reserved
16-oz. can crushed pineapple, drained and juice reserved
12-oz. can cola, chilled
Optional: 1/2 c. chopped walnuts
Garnish: whipped topping
Pour gelatin mix into a large bowl; set aside. Combine reserved cherry and pineapple juices in a small saucepan over medium heat; bring to
a boil. Pour over gelatin. Stir constantly until gelatin is dissolved, about 3 minutes. Add chilled cola. Refrigerate for 20 minutes. Add
cherries, pineapple and walnuts, if using. Pour into a 6-cup mold. Chill for at least 4 hours, preferably overnight. To serve, unmold gelatin onto serving plate. Garnish with whipped topping. Serves 12 to 15. | |
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Pour gelatin mix into a large bowl; set aside. Combine reserved cherry and pineapple juices in a small saucepan over medium heat; bring to
a boil. Pour over gelatin. Stir constantly until gelatin is dissolved, about 3 minutes. Add chilled cola. Refrigerate for 20 minutes. Add
cherries, pineapple and walnuts, if using. Pour into a 6-cup mold. Chill for at least 4 hours, preferably overnight. To serve, unmold gelatin onto serving plate. Garnish with whipped topping. Serves 12 to 15. |
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