Cherry Jubilee Recipe
Ingredients
| 1 16-ounce can pitted dark sweet cherries, drain, reserving liquid | ||
| 1 3-ounce package cherry gelatin | ||
| 1/2 cup cream sherry | ||
| 1 3-ounce package cream cheese, cut in cubes | ||
| 1 16-ounce can pear halves, drained and chopped | ||
| Pecans | 1/4 Cup (16 tbs), chopped | |
Directions
Add enough water to cherry liquid to make 1 1/2 cups.
In a saucepan, combine liquid and gelatin.
Heat, stirring constantly, until gelatin dissolves.
Remove from heat and add sherry.
Refrigerate until slightly thickened.
Fold in cherries, cheese, pears and pecans.
Pour into an oiled 4 1/2-cup mold.
Refrigerate until firm.
Makes 8 servings.
In a saucepan, combine liquid and gelatin.
Heat, stirring constantly, until gelatin dissolves.
Remove from heat and add sherry.
Refrigerate until slightly thickened.
Fold in cherries, cheese, pears and pecans.
Pour into an oiled 4 1/2-cup mold.
Refrigerate until firm.
Makes 8 servings.
Chef
