CFD Publications
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CHERRY PINEAPPLE SALAD
1 can (15 ounces) pitted sweet cherries Drain cherries and pineapple into a 2 cup measuring cup. Add water, if necessary, to equal 1-1/2 cups. Bring juice to a boil in a medium saucepan. Reduce heat to medium low and add gelatin. Stir until completely dissolved, about 2 minutes. Remove from heat and add cold water. Pour into an 8 x 12-inch pan. Gently stir in cherries and pineapple. Refrigerate to set, about 4 hours.
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