Yield: 6 Servings
|2 \N||Packages Black Cherry Jello|
|2 cups||Boiling water|
|2 cups||Cherry and pineapple juice|
|2 cups||Crushed pineapple|
|2 \N||Cans pitted black cherries|
|2 \N||Small packages Philadelphia|
|\N \N||Cream cheese|
|½ cup||Or more chopped pecans or|
Add two cups boiling water to cherry jello. Add 2 c cold juices. (Add enough cold water to make the 2 c of cold liquid.) Chill until syrupy.
Warm cheese to room temperature. Mash well with fork. Add finely chopped nuts. Shape into ½ inch balls. Set aside.
Add crushed pineapple and cherries to jelled mixture. Pour into flat pan. Submerge cheese balls throughout mixure. Chill and serve.
I highly recommend this dish! Formatted by Robyn Pearson