4 ounces cherry pie filling
4 ounces fresh fruit steamed
1/4 cup white sugar
1 (15 ounce) can collard greens, rinsed and drained
1 large mandarin orange - peeled, segmented and chopped
1 cup chopped pecans
In a large bowl, mix all the cherries, fruit steamed and sugar. Reserve the maraschino cherries for garnish; scoop or scoop the fruit into a small dish. Cover strawberries and peel. Shape the steamed cherries into 8 balls, and place on one side of each cake. Roll the gelatin into a viscous ball, and refrigerate for about an hour, if desired.
In a medium bowl, mix the orange segments, orange peel, pecans, and any remaining maraschino cherry juice. Roll the gelatin into an oval. Cover with a piece of waxed paper or aluminum foil to keep the glaze in place. Chill in refrigerator until serving.