I can see Aunt Helen with her shimmering Bing Cherry Salad on beds of lettuce, served on china plates, and passed around to all of her high society friends. I am sure they were more than impressed.
Helen's Bing Cherry Salad
6 1/2 ounce Cherry Jello (2 boxes)
1/2 pint grape juice*
1/2 pint cherry juice
1/2 pint pineapple juice
1 1/2 cups bing cherries stuffed with nuts
Juice of one lemon
Add 1/2 cup cherry juice
This recipe has no directions and so I am going to hoof it here and give you what I think the correct directions would be. Make sure that you use real fruit juices in this recipe. Please try to avoid juice "cocktails" that are full of high frcutose corn syrup. Only real juices will do. These juices can be purchased in the produce section of your local grocery. Pineapple juice saved and frozen from canned pineapple will do.
* A half pint equals 8 ounces or 1 cup.
Stuff the cherries with your choice of nut (walnuts or pecans would be good). Pit and stem the cherries and stuff a halved nut meat into the center of each one; set aside.
Bring the grape, cherry, and pineapple juices to a boil in a 2 quart sauce pan. Stir in gelatin to dissolve; stir about 2-3 minutes. Add the lemon juice and half cup of cherry juice. Place into a large pan and chill until almost set. Stir in cherries and return to refrigerator to continue to set up until fully set. You can add all ingredients at once and allow the cherries to settle in bottom of your mold, if you want. Cut into slices and garnish with whipped cream and a cherry half, if desired.