Cherry Jello Salad


2 boxes (3 oz each) strawberry jell-o
1 1/4 cup Dr. Pepper
1 jar (10 oz) maraschino cherries, sliced and undrained
1 can (8 oz) crushed pineapple, undrained
1 cup pecans, chopped
1 cup boiling water


Grease a bundt pan with non-stick spray. Set aside.
In a large bowl, combine boiling water and jello and stir until dissolved. Slowly stir in Dr. Pepper (so it doesn’t fizz), and set bowl to chill in the fridge for 30 minutes.
After chilling, mix in cherries, pineapple, and pecans, and pour mixture into prepared bundt pan. Place bake in the fridge to chill until firm and fully set, at least 4 hours up to overnight.
To remove from bundt pan, dip pan in slightly warm water to loosen sides. Flip onto serving plate and serve. Enjoy!

From: 12tomatoes