| Charles Gifford |
BURGUNDY CHERRY DESSERT SALAD
Source: unknown
6 oz. pkg. cherry gelatin
1 cup boiling water
8 oz. cream cheese, softened
21 oz. can prepared cherry pie filling
1 cup cold water
3/4 cup Burgundy or other red wine
In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat
cream cheese until light and fluffy. Gradually add gelatin and continue
beating until well blended. Stir in the pie filling, water and wine. Pour
into oiled 6 up mold or 8-inch square pan. Chill until firm. Cut into
squares or unmold.
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