| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Philadelphia |
Net robin, Desserts, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
|
Packages Black Cherry Jello |
| 2 |
c |
Boiling water |
| 2 |
c |
Cherry and pineapple juice |
| 2 |
c |
Crushed pineapple |
| 2 |
|
Cans pitted black cherries |
| 2 |
|
Small packages Philadelphia |
|
|
Cream cheese |
| 1/2 |
c |
Or more chopped pecans or |
|
|
Walnuts |
INSTRUCTIONS
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 1/2 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
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 4, 1998
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