Bing Cherry Jello Mold
Makes 8-10 servings
1 (12 ounce) can cola
1 (16 ounce) can pitted bing cherries
1 (20 ounce) can crushed pineapple
1 (6-8 serving size) box black cherry gelatin
1 cup chopped pecans
1. Drain pineapple. Drain the cherries and save their juice.
2. In a saucepan combine the reserved cherry juice with
the coke. Heat until boiling then stir in the gelatin. Mix
until gelatin is dissolved. Remove from the heat and stir
in the drained pineapple, drained cherries and chopped
pecans. Pour mixture into a mold sprayed with a
non-stick cooking spray and refrigerate for at least 24
hours before serving.
