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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We took one of our favorite congealed salads and added cream cheese to make a pretty pink layer perfect for the Christmas buffet. Ingredients:
2 (16-ounce) cans pitted dark sweet cherries |
2 (3-ounce) packages cherry-flavored gelatin |
1 envelope unflavored gelatin |
2 cups boiling water |
1/3 cup sugar |
1/2 cup port or sweet red wine |
1/4 cup lemon juice |
1 (8-ounce) package cream cheese, softened |
1/2 cup pecans, chopped and toasted |
garnishes: whipped cream, fresh cranberries |
Directions:
1. Drain cherries, reserving 1 cup juice. Chop cherries.
2. Stir together gelatins and 2 cups boiling water until dissolved. Stir in reserved juice, sugar, port, and lemon juice. Stir in cherries.
3. Pour half of gelatin mixture into a lightly greased 10-cup ring mold or Bundt cake pan. Chill 2 hours or until almost set.
4. Stir together remaining gelatin mixture, cream cheese, and pecans, blending well. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm. Garnish, if desired.
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