2 regular or 1 lg. box Jello (any red flavor)
1 can pitted bing cherries (save juice)
1 c. shelled walnuts, cut to desired size
Sangria
Whipped cream (optional)

Measure 2 cups liquid using juice from cherries and adding water to total 2 cups. Bring liquid to boil and add Jello, mixing until dissolved. Remove from heat. Add 1 cup Sangria. Refrigerate until mixture just starts to thicken. Stir in cherries and walnuts. Pour into a mold and refrigerate for at least 12 hours. Unmold and serve. Top each serving with whipped cream, if desired.