3 lg. pkgs. raspberry Jello
3 c. boiling water
2 c. Mogen David wine
2 c. gingerale
2 (16 oz.) cans Bing cherries, drained - save juice
1 c. cherry juice
1 tray ice cubes

Put Jello into large bowl, add boiling water and stir until dissolved. Add wine, gingerale, cherry juice and stir well. Add ice cubes and stir until cubes dissolve. Put drained cherries into a 3 quart mold and pour liquid on top. Chill overnight.

I serve this on a bed of lettuce with mayonnaise that has been thinned with fruit juice (Pineapple or Apricot) and 1/2 teaspoon of celery seed.