Bing Cherry Salad

1. 1

   Drain cherries and pineapple, reserving 1 1/2 cups juice in a saucepan (if necessary, add water to equal 1 1/2 cups).

2. 2

   Bring juice mixture to a boil over medium heat; stir in gelatin, and cook, stirring constantly, 2 minutes or until gelatin dissolves.

3. 3

   Remove from heat, and stir in 1 cup cold water.

4. 4

   Chill until consistency of unbeaten egg whites (about 1 1/2 hours).

5. 5

   Gently stir in drained cherries and pineapple.

6. 6

   Pour mixture into an 8-inch square baking dish or 8 (2/3 cup) molds.

7. 7

   Cover and chill 8 hours or until firm.

8. 8

   Dollop with mayonnaise, and garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.