|Canned pitted red cherries||28 Ounce|
|Ginger ale||1 1⁄2 Cup (24 tbs)|
|Cherry jelly powder||6 Ounce|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Sweetened whipped cream||1 Tablespoon|
Drain cherries very well and measure out 2 cups juice (add a little water if necessary).
Combine cherry juice and ginger ale in saucepan and heat to boiling point.
Remove from heat.
Add jelly powders and stir until dissolved.
Cool (do not chill).
Put a layer of the jelly mixture in the bottom of a 2-qt. jelly mold.
Chill until this layer is set but still a little sticky on the surface.
Dry cherries very well on paper towelling squeezing lightly to remove any juice inside.
Cut almonds in half lengthwise and stuff each cherry with a piece of almond.
Cover the set jelly laver with the cherries and then cover them with another layer of jelly.
Chill again until set but sticky on the surface.
Slice the bananas and spread pieces over jelly.
Add remaining liquid jelly (turn banana slices over in the jelly mixture so they are coated and won't turn dark).
Chill for several hours.
Unmold and serve with sweetened whipped cream.
Serving size: Complete recipe
Calories 2056 Calories from Fat 306
% Daily Value*
Total Fat 33 g50.6%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 8.3 mg2.8%
Sodium 2467.8 mg102.8%
Total Carbohydrates 435 g145.2%
Dietary Fiber 24.5 g97.8%
Sugars 194 g
Protein 15 g30.3%
Vitamin A 12% Vitamin C 47.2%
Calcium 55.9% Iron 86%
*Based on a 2000 Calorie diet