Bing Cherry Salad
|Cream cheese||3 Ounce (1 Package)|
|Pitted bing cherries||1 1⁄4 Can (12.5 oz), drained, juice reserved (1 Large Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Cherries juice||3⁄4 Cup (12 tbs)|
|Water||4 Cup (64 tbs) (Adjust Quantity As Needed To Make 5 Cups Of Liquid)|
|Raspberry jello||9 Ounce (3 Packages, 3 Ounce Each)|
|Stuffed olives||6 Ounce (1 Medium Jar)|
|Chopped nuts||1 Cup (16 tbs)|
Soften cream cheese with a little milk.
Drain cherries, reserving juice.
Stuff cherries with cream cheese.
Heat liquid and combine with jello.
Stir until dissolved.
Add cherries, sliced olives and nuts.
Pour into pyrex dish, 9x12-inches.
Chill until firm.
Cut into squares and serve on lettuce leaf.
May be topped with a small dab of mayonnaise.
Serves 12 to 16.
This is a very good and colorful salad for a luncheon or a complement to a meal.