Orange Salad - cooking recipe

Ingredients

2 pkg. orange jello
8 oz. bottle cherries
1/2 cup stuffed olives
large can crushed pineapple
1/4 cup olive juice
1/2 cup nuts (cut up)

Preparation

Drain pineapple and cherries.
Use juice including juice with water to make 3 3/4 cups of liquid.
Bring to a boil and pour over jello.
When jello cools and begins to set add:
Pineapple, sliced olives, and cherries.
Place in refrigerator.
Based on 8 to 10 servings.