A refreshing cool salad any time of year.
CHERRY PINEAPPLE SALAD (Pantry Cooking II)
1 can (15 ounces) pitted sweet cherries
1 can (15-1/4 ounces) crushed pineapple
1 package (6 ounces) cherry flavored gelatin (or 2- 3 ounce packages)
1-1/2 cups cold water
Drain liquid from cherries and pineapple into a 2-cup measuring cup. Add water, if necessary, to equal 1-1/2 cups liquid. Bring drained liquids 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 a 2-quart dish or pan. Gently stir in cherries and pineapple. Refrigerate to set, about 4 hours.
