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Tart Cherry Salad

Country.Chef's picture
Ingredients
  Canned tart red cherries 32 Ounce (2 Cans, 16 Ounce Each)
  Canned crushed pineapple 16 Ounce (2 Cans, 8 Ounce Each)
  Sugar 1 Cup (16 tbs)
  Cherry gelatin 12 Ounce (2 Packages, 6 Ounce Each)
  Ginger ale 3 Cup (48 tbs)
  Flaked coconut 3⁄4 Cup (12 tbs)
  Chopped nuts 1 Cup (16 tbs)
Directions

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.x 2-in.pan.
Chill until firm, about 3 hours.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cherry

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