Tart Cherry Salad
|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)|
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.