Servings: 12

12 oz. pitted, canned sweet (black) cherries (drained, reserving syrup) 12 oz. pitted, canned sweet (black) cherries (drained, reserving syrup)
8½ oz. canned, crushed pineapple (drained, reserving syrup) 8½ oz. canned, crushed pineapple (drained, reserving syrup)
2 tbsp. lemon juice 2 tbsp. lemon juice
1 small box cherry Jello 1 small box cherry Jello
3 oz. cream cheese (cut into small pieces) 3 oz. cream cheese (cut into small pieces)
½ c. chopped pecans ½ c. chopped pecans
6 oz. Coke OR Pepsi 6 oz. Coke OR Pepsi
salad greens (Optional) salad greens (Optional)

Line 12 muffin cups with paper cups.
Pour Jello powder into large bowl.
Mix together cherry & pineapple syrups; pour ½-c. into saucepan.
Stir lemon juice into pan & bring mixture to boiling.
Pour boiling liquid over Jello & stir till gelatin is dissolved.
Cool mixture to room temperature.
Stir cream cheese, pineapple, cherries, pecans, & soft drink into gelatin.
Chill till slightly thickened; then spoon into muffin cups.
Wrap & freeze at least 24-hrs.
Remove from freezer 30-mins. before serving.
Unmold immediately & serve on greens as a salad or serve in sherbet glasses for dessert.

This salad will last for 2-mths. in freezer. It must be made at least 24-hrs. before serving.  This salad will last for 2-mths. in freezer. It must be made at least 24-hrs. before serving.
SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)  SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)