Cherry Salad
1 (3 oz) box cherry Jell-O
1 cup boiling water
1 can cherry pie filling
1 to 1-1/2 cups crushed pineapple (drained)
coconut
In a medium bowl, combine Jell-O and water, stirring until dissolved.
Add cherry pie filling and pineapple.
Chill in refrigerator until set, stirring once in a while.
Garnish the top with flaked coconut.
Makes about 1 quart – if you want a larger salad, just double the ingredients
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