This is a true midwestern dish, a dessert masquerading as a salad. It comes from an old family friend, Myra, who lives in West Virginia.
2 3-oz boxes of Cherry Jello
2 cups of water
In a saucepan, bring the water to a boil. Stir in the Jello and simmer, stirring, for two minutes.
Remove from heat and add:
1 large can of Crushed Pineapple
1 large can of Cherry Pie Filling
Refrigerate overnight.
Before serving, stir in one thawed container of Cool Whip.
For more jello “salads” involving Cool Whip, see: