Tart Cherry Salad Mold

Preparation info

  • Difficulty


  • Makes

    12 to 14


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Excellent salad to serve with ham


  • 2 (1 lb.) cans tart red cherries
  • 2 ( oz.) cans crushed pineapple
  • 1 c. sugar
  • 4 (3 oz.) pkgs. cherry flavor gelatin
  • 3 c. ginger ale
  • 1 c. chopped nuts (optional)
  • ¾ c. shredded coconut


  • Drain fruits, reserving juices. Add water to juices to make 3¼ c.; add sugar. Bring to a boil; stir in gelatin until dissolved.
  • Add fruit and ginger ale. Chill until very thick, but not set.
  • Stir in nuts and coconut. Pour into a 2-qt ring mold. Chill until set.