1 (#2) can (3 1/2 c.) pitted Bing cherries
1/3 c. lemon juice
1 pkg. orange gelatin
3/4 c. chopped pecans
1 (3 oz.) bottle stuffed olives, sliced

Drain cherries, add water to cherry syrup and lemon juice to make 1 3/4 cup liquid. Heat and pour over gelatin and mix until dissolved. Chill until partially set, add cherries, nut meats and olives. Pour into individual molds or shallow pan. Chill until firm. Serves 6-8.