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Christmas Ribbon Salad

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.


  • 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

How to Make It

  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.