Dr. Pepper Cherry Salad

1 (17 ounce) can sweet black cherries
1 (8 ounce) can crushed pineapple in its own juice
1 tablespoon fresh lemon juice
2 small boxes cherry gelatin
1 (12 ounce) can or bottle Dr. Pepper
1 cup chopped pecans, toasted

Oil a 6-cup decorate mold. Drain liquid from cherries and pineapple, reserving liquid. Slice cherries in half. Reserve them along with the pineapple.

Add lemon juice to liquid from the canned fruit. Measure liquid and add enough water to make 2 cups. Bring the liquid to a boil.

Place gelatin in a medium-size bowl. Pour boiling liquid over it and stir until the gelatin is dissolved. Mix in the Dr. Pepper. Refrigerate until the gelatin turns syrupy, about 45 minutes to 1 hour.

Fold fruit and pecans into the gelatin. Pour the gelatin into the mold, and chill it again until the mixture sets firmly, another hour or two. Unmold the salad.