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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.