Yield
Makes 12 servings

We took one of our favorite congealed salads and added cream cheese to make a pretty pink layer perfect for the Christmas buffet.

How to Make It

Step 1

Drain cherries, reserving 1 cup juice. Chop cherries.

Step 2

Stir together gelatins and 2 cups boiling water until dissolved. Stir in reserved juice, sugar, port, and lemon juice. Stir in cherries.

Step 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.

Step 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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