Cherry Coke Salad
1 (20 oz.) can crushed pineapple
½ c. water
2 (3 oz.) pkg. cherry Jello
1 (21 oz.) can cherry pie filling
¾ c. cola
Drain pineapple, reserving juice; set fruit aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add Jello; stir until dissolved. Stir in pie filling and cola. Pour into serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.
recipe source: Judi Braaksma, Central Reformed Church 100th Anniversary Cookbook