1 (#2) can sour pie cherries, juice and all
1 c. granulated sugar
1/2 c. water
1 (3 oz.) pkg. of cherry gelatin
1 c. pecans, chopped
1/2 sm. jar stuffed olives (left whole)

Pour the cherries and their juice into a large saucepan. Add the sugar and mash the cherries with a potato masher to be sure they take up the sugar. Add the water and heat to boiling. Cook 1-2 minutes or until the sugar is dissolved.

Remove from the fire and immediately add the gelatin and stir until it is dissolved. Cool slightly then add the pecans and olives before pouring into your mold or an 11 3/4 x 7 3/4 x 1 1/2 inch casserole.

Refrigerate until set. Cut 1 1/2 inches to 2 inch squares and serve topped with a dollop of mayonnaise and on a lettuce leaf.

This salad is especially good served with turkey or chicken.