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Recipe by: olliver
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See below ingredients and instructions of the recipe
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
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
English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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