Step 1

In a small saucepan heat the water, and jello package until the jello is completely dissolved.

Step 2

Add the lemon juice and stir.

Step 3

Set the jello mold on a cookie sheet for stability. Lightly spray the jello mold with spray oil.

Step 4

Add to the jello mold and refrigerate for about an hour until the jello is a little firm and can hold the fruit and nuts. Cover with plastic wrap.

Step 5

Remove the jello mold and add the cherries, grapes, and chopped nuts. Spread evenly.

Step 6

Refrigerate overnight or over 2 nights.

Step 7

When ready to serve run a knife around the edge of the mold to loosen and dip in warm water the bottom for only 3 seconds. Invert on the serving tray.