Drain juices from cherries and pineapple.
Add water to make 2 cups.
Make jello, using juice mixture and refrigerate.
Make small balls, using cream cheese and small amount of mayo and nuts. When jello starts to set, add fruit and cream cheese balls.
cups hot water in jello until dissolved, then pour juices
Bring to a boil the Coca-Cola and cherry juice.
Dissolve jello and cream cheese in this.
Cool and add cherries and nuts. Put into mold and chill until firm.
Drain the fruit cocktail about 30 minutes. Add the sugar and jello; mix, then let chill until firm.
Mix jello with 1 cup water.
Add pie filling and stir.
Add pecans and stir.
Chill.
Mix jello as directed on package.
Boil in saucepan pineapple and sugar for 1 minute.
Add to jello; add pecans.
Let cool in refrigerator.
When almost set, add 1 can Eagle Brand milk; mix and serve.
Put all in blender and blend.
Pour half into bowl and refrigerate until set.
(Let other half set in blender.)
When set spread with a layer of sour cream and pour rest of jello on top and refrigerate until set.
You can use any flavor jello you want.
Mix black cherry Jell-O with hot water.
Add crushed pineapple, strawberries (diced) and the chopped nuts to the Jell-O.
Congeal half of the mixture.
When Jell-O has become firm, gently cover with the sour cream, then pour remaining Jell-O mixture over the sour cream.
Refrigerate until congealed.
Bring cup of juice to a boil and add to jello. Then add cold water, blueberries, and pineapple. Congeal. Top with following topping.
Use a glass pyrex dish 9 x 13 or larger. Mix black cherry Jello, 3/4 cup hot water, and 3/4 cup cold water.
Pour first layer in pan and let set over night.
Using the cherry Jello mix with 1/2 cup hot water, 1/2 cut cold water and 1/2 cup sweetened condensed milk.
Pour into pan and let set overnight.
Repeat alternating water and milk mixtures until all 7 layers are complete.
Dissolve lemon jello and black cherry jello with hot water. Let cool, then add Coke.
When mixture begins to thicken, add remaining ingredients.
Refrigerate and allow to congeal.
Drain pineapple (reserve juice, add enough water to equal 1 cup).
Heat this cup liquid, dissolve black cherry jello in the hot liquid.
Add pie filling and pineapple to jello, let set up in refrigerator.
Beat cream cheese, add sour cream, sugar, vanilla and add pecans.
Spread over set jello.
Dissolve jello in 1 3/4 cups water (boiling) in large glass bowl.
Use 2 to 2.5-quart size.
Let \"set\" in refrigerator until it starts to thicken, then stir in rest of ingredients.
Return to refrigerator until completely set.
Bring pineapple and cherry juice to boil.
Pour over jello to dissolve.
Add other ingredients to congeal.
Drain cherries and crushed pineapple.
Reserve juice and add water to make 2 cups.
Bring juices to a boil.
Add black-cherry and raspberry jello.
Stir to dissolve.
Stir in cola (12 ounce cold Coke).
Chill until slightly thick.
Combine chopped celery, chopped pecans and coconut (optional).
Beat cream cheese until soft and fluffy.
Add to fruit mixture.
Fold cream cheese-fruit mixture into gelatin.
Chill until firm.
Heat to boiling the juice of crushed pineapple and dark sweet cherries.
Pour over black cherry jello and set aside to cool. When cool, add Coke.
Place in refrigerator.
When begins to congeal, add chopped cherries and pineapple, chunked cream cheese and chopped nuts.
Refrigerate.
Drain liquid from cherries (1 cup) and mix with jello.
Add cream cheese and heat mixture until cheese melts.
Remove from heat and add pineapple, cherries and nuts.
Mix well and then add Coke.
Pour into mold and refrigerate.
Dissolve jello in boiling water; let cool.
Add drained pineapple and pie filling.
Add enough water to reserved pineapple juice to make 3/4 cup and add to mixture.
Chill until set.
Boil jello and pineapple 10
minutes.
Cool.
Mix
in 1 can blueberry pie filling;
let jell.
Serve with Cool Whip on top.
Mix well and chill.