Tropical Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. orange Jell-O
1 (29 oz.) can sliced peaches
1 (15 oz.) can crushed pineapple
1 (11 oz.) can Mandarin oranges
2 firm bananas, sliced
2 oz. cherries (optional)

Preparation

Drain liquids from peaches and pineapple; add water to make 4 cups.
Drain liquid from Mandarin oranges, discard.
Dissolve Jell-O in 2 cups liquid, heated to boil.
Add remaining 2 cups liquid and fruits.
Pour into 3-quart Pyrex dish or individual molds.
Garnish with orange slice and touch of mint or Cool Whip.