Aunt Betty'S Fruit Salad - cooking recipe

Ingredients

1 (6 ounce) package of any flavor Jello gelatin, I use Cherry
1 (14 ounce) can chunk pineapple, reserve juice
1 (6 ounce) can mandarin oranges, reserve juice
1 (14 ounce) can peaches, reserve juice
some fresh green grape
1 (10 ounce) jar maraschino cherries, drained
1 cup walnuts, chopped (optional)

Preparation

Drain the canned fruit. Use up to 2 cups of it for 2 cups of the liquid in the jello.
Make up the jello using 2 cups of boiling water, and 2 cups of juice from the canned fruit, mixing well.
Put into the mold.
Refrigerate for about 1 1/2 hrs., or until jello is partially set.
Stir in the drained fruit and nuts, and refrigerate until set.
When ready to serve, tip bottom of mold into hot water for a few seconds. This will help to release mold onto serving plate.
When ready to serve, place serving plate on top of mold and invert.
Serve.