Tropical Upside-Down Salad

Directions

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