Yield: 6 Servings
Measure | Ingredient |
---|---|
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 |
\N \N | Walnuts |
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