Tart Cherry Salad

Ingredients

• 16 ounces pineapple crushed canned
• 32 ounces cherries red canned
• 12 ounces cherry gelatin 
• 0.8 cup coconut flakes flaked
• 3 cups ginger ale 
• 1 cup nuts chopped
• 1 cup sugar 

Equipment

• frying pan
• sauce pan

Directions

1. Drain cherries and pineapple, reserving juices. Set fruit aside.
2. Add enough water to combined juices to make 3-1/4 cups; pour into a saucepan.
3. Add sugar; bring to a boil.
4. Remove from the heat; stir in gelatin until dissolved.
5. Add cherries, pineapple and ginger ale. Chill until partially set. Stir in coconut and nuts if desired.
6. Pour into an oiled 3-qt. mold or 13-in. x 9-in. pan. Chill until firm, about 3 hours.