1 lg. box cherry jello 1 no. 2 can crushed pineapple 1/2 c. sugar 1 can pie tart cherries 1 10 oz. bottle of sprite 1 c. nuts
Drain juice from cherries and pineapple and heat. Add jello until dissolved. To the hot juice add 1/2 pkg. of knox geletin that has been mixed in 1 cup cold water. When cool add fruit and nuts. Refrigate until firm. Serve on bed of lettuce.
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