Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Pitted Bing cherries or dark sweet cherries in heavy syrup |
| 1 cup | Boiling water |
| 1 pack | (3-oz) cherry jello |
| ¾ cup | Liquid from cherries -or- |
| ¾ cup | Creme sherry |
| 1 cup | Chopped pecans |
| 1 pack | (3-oz) cream cheese |
Drain cherries and reserve liquid. Pour boiling water over Jello and add juice or sherry. Refrigerate one (1) hour, then add cherries and nuts. Cube cream cheese and add. Turn into 8 inch square pan or 5 cup mold.
Refrigerate. Can be used on lettuce for salad or served as dessert.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .