Marylee's Cherry Coke Salad

1. 1

   For this recipe, I drain the the crushed pineapple and dark sweet cherries to have 2 cups of fruit juice.

2. 2

   You can do this by putting a regular food strainer on top of a large pyrex measuring bowl.

3. 3

   I had to smash the pineapple and cherries with a spoon to get all the juices out, but it should come out to 2 cups.

4. 4

   Set aside these juices.

5. 5

   Use a chopper to chop up pecans.

6. 6

   You can chop up the pineapple and cherries too.

7. 7

   (I do) This creates a smoother texture that I prefer.

8. 8

   Add the two tablespoons of cream cheese into a bowl that has your nuts and fruit.

9. 9

   Mix up so there are no large chunks of cream cheese.

10. 10

    Set aside.

11. 11

    In a medium sauce pan, boil your 2 cups of fruit juices.

12. 12

    Once boiling remove from heat and add your cherry gelatin.

13. 13

    Stir for 2 minutes or until dissolved.

14. 14

    Let Set Partially.

15. 15

    After an hour to an hour and a half setting Quickly stir in your bowl/mixture of fruit and nuts.

16. 16

    Mix.

17. 17

    Pour mixture into your dish that your salad will set inches Cover with plastic wrap and set in the fridge for 2-4 hours.

18. 18

    To serve, top with whipped cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.