Pat's Cherry Jello Salad

• 2 (3 ounce) packages cherry gelatin
• 4 cups water, divided
• 3 cups fresh bing cherries, pitted and split in half
• 12 cup chopped pecans
• 2 cups mini marshmallows (enough to cover jello)

1. Bring 2 cups of water to a boil.
2. While the water is heating, evenly scatter cherries and pecans in a 9x13" pan.
3. When water boils, remove from heat and add both packages of getatin to it.
4. Stir to dissolve gelatin completely.
5. Add 2 cups of cold water.
6. Pour gelatin mixture over cherries and pecans.
7. Sprinkle marshmallows over the gelatin until it looks like you have enough to make a lovely blanket of marshmallow goodness.
8. Using a flat hand, gently push the marshmallows down into the gelatin until they all have a gelatin coating (this is to keep them from shriveling).
9. Cover with plastic wrap and let chill for about 6 hours, or until firm.
10. Serve with dinner (this is not considered a dessert; it is a side dish; don't ask me why).
11. Also, there is a family sensitivity to pecans and walnuts, thus there are few of them in this recipe.
12. Please feel free to increase the amount of nuts to your taste.

cherry gelatin, water, fresh bing cherries, pecans, marshmallows

Taken from www.food.com/recipe/pats-cherry-jello-salad-109625 (may not work)