My sister-in-law Melanie Roper served this delicious salad on handmade Italian dishes on the cabana of her sunny La Jolla, California, home on a recent visit. The company and setting were perfectly delightful, but the salad was wonderful too. The recipe originally came from her sister Pat Lyon of Shaw, who serves it with chicken and dressing and with lots of other menus. I know this will become one of your favorites as soon as you try it—on any dishes, in any state.
1 (21-ounce) can cherry pie filling
½ cup sugar
1 (3-ounce) package cherry Jell-O
1 (8-ounce) can crushed pineapple, drained
½ cup pecans, chopped
Heat pie filling and sugar in a sauce pan over medium heat until it begins to boil. Stir in Jell-O until dissolved. Stir in pineapple and pecans. Pour into 8” x 8” Pyrex dish or 8 heart-shaped molds that have been sprayed with cooking spray and refrigerate.
Yield: 8-10 servings