Instructions: In a medium saucepan, combine dry pudding mix, dry gelatin, water, and undrained pineapple. Stir in undrained cherries. Cook over medium heat, stirring often, until mixture thickens and starts to boil, being careful not to crush the cherries. Remove from the heat. Stir in extract. Place pan on a wire rack and let set 20 minutes. Spoon cherry mixture into a large bowl. Add whipped topping, pecans, marshmallows, and coconut. Mix gently to combine. Spread into an 8x8 dish (makes it easy to divide into equal servings) or simply put into the bowl of your choice for spooning out the servings as desired. Cover and refrigerate at least 1 hour. Divide into 6 servings.

I substitute 2 cups of my own home-frozen cherries and 1/2 cup additional water for the canned cherries.

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