1 lb. tart red cherries, canned
8 1/2 oz. crushed pineapple
1/2 c. sugar
6 oz. pkg cherry gelatin
1 1/2 c. gingerale or Squirt
1/2 c. chopped nuts
1/3 c. shredded coconut

Drain fruit; reserve juices. Add water to juices to make 1 1/2 cups. Add sugar. Bring to a boil. Stir in gelatin until dissolved. Add fruit and gingerale. Chill until very thick, but not set. Stir in nuts and coconut. Pour into 1 quart or 6 cup ring mold or 9 x 13 inch pan. Chill until set. Makes 8 to 12 servings.