2 pkgs. plain gelatin
1 can bing (black) cherries
1 lg. can pineapple chunks (save juice)
1 sm. can crushed pineapple, drained (save juice)
1 pkg. almonds, blanched and split

Soak gelatin in small amount of water. Dissolve in heated juice of fruit. Split cherries and remove pits. Add fruit, almonds, a little lemon juice and salt. Pour into mold, cool and refrigerate until firm.