BING CHERRY-COLA SALAD
1 (20-ounce) can crushed pineapple, undrained
1 (16.5-ounce) can pitted bing cherries, undrained
2 small boxes cherry gelatin
3 cups cola
1/2 cup finely chopped nuts
Drain pineapple and cherries, reserving 1/2 cup juice from each; set fruit aside. Stir reserved juice and gelatin together in a saucepan and heat to a boil, stirring until gelatin is completely dissolved. Remove from heat and stir in cola. Refrigerate until mixture is partially set, about 30 minutes. Remove from refrigerator and fold in pineapple, cherries and nuts. Pour mixture into a ring mold coated with non-stick cooking spray or a 9- x 13-inch dish. Refrigerate several hours before serving. Makes 12-15 servings.