Congealed Fruit Salad - cooking recipe

Ingredients

2 cans sour pitted cherry pie filling
2 large cans crushed pineapple
2 tsp. lemon juice
2 c. chopped nuts
2 large pkg. cherry jello

Preparation

Drain and save juice; juice should make 5 cups.
Add enough water to make 5 cups, if necessary.
Bring liquid to a boil.
Add other ingredients.
Pour into a 9 x 13-inch casserole dish.
Chill. Cut 4 rows by 4 rows.