Marylees Cherry Coke Salad - pineapple

Method

• For this recipe, I drain the the crushed pineapple and dark sweet cherries to have 2 cups of fruit juice.
• You can do this by putting a regular food strainer on top of a large pyrex measuring bowl.
• I had to smash the pineapple and cherries with a spoon to get all the juices out, but it should come out to 2 cups.
• Set aside these juices.
• Use a chopper to chop up pecans.
• You can chop up the pineapple and cherries too.
• (I do) This creates a smoother texture that I prefer.
• Add the two tablespoons of cream cheese into a bowl that has your nuts and fruit.
• Mix up so there are no large chunks of cream cheese.
• Set aside.
• In a medium sauce pan, boil your 2 cups of fruit juices.
• Once boiling remove from heat and add your cherry gelatin.
• Stir for 2 minutes or until dissolved.
• Let Set Partially.
• After an hour to an hour and a half setting Quickly stir in your bowl/mixture of fruit and nuts.
• Mix.
• Pour mixture into your dish that your salad will set inches Cover with plastic wrap and set in the fridge for 2-4 hours.
• To serve, top with whipped cream if desired.