Instructions
2 1-pound cans pitted bing cherries
1/3 cup lemon juice
Water
1 3-ounce package orange gelatin
3/4 cup broken pecans
2/3 cup sliced stuffed green olives
Lettuce leaves
Drain cherries, reserving juice. Add lemon juice and enough water to the cherry juice to make 13/4 cups liquid. Heat and pour over the gelatin. Stir until dissolved. Chill until partially set. Add the cherries, nuts and olives. Pour into 10 x 6-inch glass dish. Chill. Cut into squares and serve on lettuce leaf. May also be served on pineapple rings.
