BING CHERRY COLA SALAD 

1 (#2) can pitted bing (dark) cherries, reserve liquid
1 (8 oz.) can crushed pineapple, reserve liquid
1/4 c. celery, finely chopped
1/4 c. pecans, chopped
1 (3 oz.) pkg. cream cheese, grated or cubed
2 pkgs. black cherry Jell-O
10 oz. Cola

Combine and heat to boiling 1 cup cherry and, 
if necessary, pineapple juice with 1 cup water. 

Pour over gelatin and stir until dissolved. 

When mixture is cool, add the Cola. 

Stir and place in refrigerator until partly congealed. 

Then add the cherries (cut in half), pecans, 
pineapple, celery and cream cheese.
(I sliced, then put the cream cheese in the freezer
to harden enough to cut into little cubes. You
may have to repeat, till you get small cubes of 
cheese. This may work for grating it as well.)

Mix together and pour into desired mold and refrigerate. 

Serves 10 to 12 persons.

Be sure to use 1 cup water and the rest juice to mix 
with the gelatin, all juice will not congeal correctly.



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