Christmas Ribbon Salad

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

Yield:

Makes 12 servings

Recipe from


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

Preparation

Drain cherries, reserving 1 cup juice. Chop cherries.

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

Pour half of gelatin mixture into a lightly greased 10-cup ring mold or Bundt cake pan. Chill 2 hours or until almost set.

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.

Note:

November 2002