1 can black pitted cherries, drain and reserve juice
1 (3 oz.) pkg. cherry jello
1/2 pint dairy sour cream
1/2 c. pecan nuts, broken

Add water to reserved cherry juice to make 1 1/3 cups liquid. Bring liquid to a boil and dissolve jello in it. Let cool in refrigerator until it starts to set. Then immediately add dairy sour cream, cherries cut in half and nuts. Gently stir to blend and then pour into 8x8-inch glass pan. Cut in squares to serve after it has been chilled until firm.

Submitted by: Lucy Corvini