Serves: 11
Total Calories: 44
Bring cherry pie filling to a boil in a saucepan over medium heat. Add gelatin mix; stir until dissolved. Remove from heat; stir in cola, pineapple and almond extract, if using. Pour into a 4-cup gelatin mold or serving dish. Refrigerate until set, about 8 hours, or overnight. Unmold onto a chilled serving platter.
Loosen a chilled salad from the mold in a snap. Dip the bottom of the mold in warm water. Set a plate over the top of the mold and turn right-side up...the salad should slip out easily!
This Christmas Cherry Salad recipe is from the Christmas with Family & Friends Cookbook. Download this Cookbook today.
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