From the pantry: Jiggle new life into holiday Jell-O desserts

It is time to get on your Cosby sweaters and enjoy some J-E-L-L-O. Bill Cosby still eats it. Or so he said when asked recently on the street by a photographer. Sadly, Bill, I can't say the same. I did at one time love cherry Jell-O Jigglers and fought off my brothers for pudding pops, but these days I am immune to Cosby's charm. In my view, Jell-O is stuck in a world of preschool birthday parties, college keggers and hospital cafeterias.

There is one meal each year, though, that Jell-O is always on the menu - Thanksgiving at my parents' house. For years my mom has made a black cherry and banana Jell-O salad. I admit to a deep love for this salad, where banana slices and dark cherries are suspended in black cherry gelatin. I try for the perfect bite every time (cherry, banana and a little clump of black cherry Jell-O) but often am disappointed.

So, this Thanksgiving I thought I would recreate this salad with that perfect bite in mind - miniature salads that hold a banana slice and a cherry and can be eaten in one bite, with your fingers, no less. It may make you say hello to Jell-O again.

I think Mr. Cosby would be proud.

Mini Black Cherry & Banana Jell-O Salads

Makes about 36 mini salads

• 2 boxes (3 ounce each) black cherry Jell-O
• 2 envelopes unflavored gelatin
• 1 (15 ounce) can of dark sweet cherries
• 2 to 3 bananas, sliced into 1/2-inch thick slices
• 1 cup whipped cream
• 1/2 cup walnuts, finely chopped

Spray miniature muffin tins with cooking spray.

Drain cherries, saving the fruit juice. Measure out 2/3 cup of the fruit juice. Set aside.

Empty contents of the black cherry Jell-O and unflavored gelatin into a large bowl. Pour 2 cups very hot water over gelatin mix and stir until melted. Mix in cherry juice.

Place a slice of banana in each muffin tin. Top with 1 black cherry. Put Jell-O mixture in a pourable container and pour liquid in each muffin tin until gelatin reaches the top of each muffin cup. Place in refrigerator for an hour or until firm.

To remove, run a knife around the edge of each salad and gently pop out with the side of the knife. Refrigerate until serving. It keeps in the refrigerator for up to four days.

To serve, top with a dollop of whipped cream and a sprinkling of chopped walnuts.