| 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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