Cherry Coke Salad
- 20 oz can crushed pineapple
- ½ cup water
- 2 (85 g) pkg cherry Jello
- 1 can cherry pie filling
- ¾ cup cola
Drain pineapple, reserving juice; set fruit aside. In a saucepan, bring pineapple juice and water to a boil. Add Jello, stir until dissolved. Stir in pie filling and cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm. Yield: 10 to 12 servings.
