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.

Ratings & Reviews

Danacook1's Review

November 23, 2012
I get asked to make this every year for every holiday! It is too much liquid for my tupperware jell-o mold, so after pouring in half the liquid to chill, I take out one cup and mix the remainder with the cream cheese and pecans while it is still warm. It really makes a pretty side dish.

Amerylla's Review

January 04, 2009
This was so yummy! I could have eaten the whole thing by myself! I used sugar free jello, 1/3 less fat cream cheese and Manischewitz Blackberry wine. This was sooooo good! I'll be making this as an anytime set salad, not just Christmas.