Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living November 2002

Gallery

Recipe Summary

Yield:
Makes 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain cherries, reserving 1 cup juice. Chop cherries.

    Advertisement
  • 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.

Advertisement