1 cup boiling water
1 package (3-ounces) cherry-flavored gelatin
1 can (17 ounces) pitted dark sweet cherries, drained and cut in half (reserve syrup)
1 tablespoon lemon juice
1/4 cup chopped walnuts
1/4 cup pimiento-stuffed olives, sliced
Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add enough water to reserved cherry syrup to measure 3/4 cup. Stir syrup-water mixture and lemon juice into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.
Stir cherries, walnuts and olives into gelatin mixture. Pour into 6 individual molds. Refrigerate until firm, about 3 hours. 6 SERVINGS.
Cherry-Apple Salad: Omit walnuts and olives. Stir 1 medium unpared red apple, chopped (about 1 cup), into slightly thickened gelatin mixture. Divide mixture among 6 individual molds.
Timing Tip: If you want to serve at different times, Cherry Olive Salad will hold in refrigerator up to 24 hours.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Vintage Recipe Cards 
I have made this twice now (once with gelatin based cherry jello, once with a vegan alternative) and served it to my colleagues at work. Both were horrid.
I feel like you’re a cruel person. And I like that about you. 🙂
I have been searching for this for years! I thought it was merely a remnant of a childhood night terror!
I’m so glad i found this. I used to make this for an elderly lady I took care of 30 years ago. She made this for her family years before that. I initially thought it sounded terrible but I actually liked it ! I just couldn’t remember the recipe. I do think she had me put in some finely chopped celery, but not sure. She had me make so many different unusual jello salads for her.
My mom always made this for Thanksgiving dinner, didn’t matter where we were or who invited us to their’s. She made converts everywhere she took this. Now my brother and I carry on the family tradition. Love this salad!
Celery definitely belongs in this recipe. I prefer pecans to walnuts (not as heavy) and I like the addition of Lemon Juice. I will remember that next time.
My mother-in-law always served this at either Thanksgiving or Christmas in the 70’s. She would leave olives out of one portion for my husband. His loss. He never learned to like the sweet/briney flavor mix that the rest of us loved. I’m so glad to recover this lost recipe!