Tropical Upside-Down Salad

• 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

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

pineapple, maraschino cherries, orange gelatin, milk, mayonnaise, fruit cocktail, flaked coconut, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690946 (may not work)