Tropical Upside-Down Salad - cooking recipe

Ingredients

18 1/4 oz. can sliced pineapple
3 maraschino cherries
1 (3 oz.) pkg. orange gelatin
2/3 c. evaporated milk
2 Tbsp. mayonnaise
18 3/4 oz. can fruit cocktail, drained
1/3 c. flaked coconut
1/4 c. chopped nuts

Preparation

Drain pineapple; reserve juice.
Add enough water to juice to make 1 1/2 cups liquid.
Cut each pineapple slice into 3 equal pieces; cut each cherry in half.
Place 2 pineapple pieces and 1 cherry half in bottom of each of six 6 ounce custard cups.
Bring pineapple liquid to a boil.
Add gelatin; stir until dissolved. Let cool.
Add milk and mayonnaise; blend well, using rotary beater.
Chill until partially congealed.
Stir in remaining ingredients; mix well.
Spoon about 1/2 cup gelatin mixture into each cup.
Chill for 2 to 3 hours or until firm.
Invert to serve.