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CHERRY COLA SALAD

(John W. Eddy)

Makes about 6 1/2 cups, or 12 servings.
 

• 1 can (1 lb 1 oz) pitted dark sweet Bing cherries
• 1 can (13 1/2 oz) crushed pineapple
• 1 cup chopped nuts
• 1 package (3 oz) each Jell-O Black Cherry and Strawberry Gelatins
• 1 package (8 oz) cream cheese, softened
• 1 cup Coca-Cola or port wine
• 1/4 cup mayonnaise
• 1 cup boiling water


Blend cream cheese and mayonnaise until smooth. 

Dissolve Jell-O Gelatins in boiling water.

Stir into cheese mixture, blending well.

Drain cherries and pineapple, measuring 1 1/2  cups syrup.

Then add syrup and cola or wine to gelatin. 

Chill until very thick.  Fold in cherries, pineapple, and nuts.

Pour into a 1 1/2 quart mold.  Chill until firm. Unmold.