Black Cherry Salad

Black Cherry Salad 29 ounce can of black cherries 1/2 cup of diced pineapple one 3 ounce box of raspberry jell-O 1/4 cup of grated cheese 1/2 cup of chopped pecans Combine the juice from cherries and from pineapple, add enough water to make 2 cups liquid. Heat to boiling point, add Jell-O and stir until dissolved. Place some of the fruit, carrots and nuts in each of 10 molds. Fill with Jell-O. Chill until firm. Unmold and serve on endive, top with mayonnaise.