Tart Cherry Salad Mold

Preparation info
  • Makes

    12 to 14

    • Difficulty


Appears in
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 pineapp


  • 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.