CHERRY GELATIN SALAD
Steps:
- Drain cherries, reserving liquid; add enough water to measure 1 cup. In a small saucepan, bring mixture to a boil. Remove from heat; stir in gelatin until dissolved. Stir in lemon juice. Cover and refrigerate until syrupy, about 40 minutes. Fold in bananas, pecans and cherries. Transfer to a 4-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
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