Tuesday, December 25, 2012
Christmas Ribbon Salad !
This was always served at our Christmas Dinner when I was a child, and that was ages ago!
2 - 16 ounce cans of pitted Dark Sweet Cherries, drain and reserve the juice.
2- 3 ounce package Cherry Jello
1 envelope of unflavored Gelatin
2 C Boiling Water
1/3 C Sugar
1/2 C Port Wine
1/4 C Lemon Juice
1 - 8 ounce package of Cream Cheese, softened
1/2 C Toasted and Chopped Pecans.
Stir together the Jello and the Gelatin and 2 C Boiling Water until dissolved.
Stir in 1 C of the reserved juice from the cherries,sugar,wine and lemon juice.
Stir in Cherries.
Pour 1/2 of the Gelatin mixture into a lightly greased 10 C ring mold or Bundt Pan.
Chill for 2 hours or until set.
Stir together remaining Gelatin mixture, Cream Cheese and Pecans and blend well.
Pour this mixture over the slightly set Gelatin mixture in the mold.
Chill 6 hours or until firm.
Release from the mold onto a serving plate.
Garnish with Whipped Cream and Fresh Cranberries.
Peace in the Kitchen!