Christmas Ribbon Salad

• 2 cans (16 oz. each) pitted dark sweet cherries
• 2 (3-oz) pkg. cherry-flavored gelatin
• 1 envelope unflavored gelatin
• 2 c. boiling water
• 1/3 c. sugar
• 1/2 c. port or sweet red wine
• 1/4 c. lemon juice
• 1 (8-oz.) pkg. cream cheese, softened
• 1/2 c. pecans, chopped and toasted
• Garnishes: whipped cream, fresh cranberries (optional)

1. Drain cherries, reserving 1 cup juice.
2. Chop cherries.
3. Stir together gelatins and 2 cups boiling water until completely dissolved.
4. Stir in reserved cherry juice, sugar, port, and lemon juice.
5. Stir in cherries.
6. Lightly spray a 10-cup ring mold or Bundt cake pan with vegetable cooking spray, and pour half of gelatin mixture into mold.
7. Chill 2 hours or until almost set. Stir together remaining gelatin mixture, cream cheese, and pecans, blending well.
8. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm.
9. Garnish, if desired.

sweet cherries, cherryflavored gelatin, unflavored gelatin, boiling water, sugar, port, lemon juice, cream cheese, pecans, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4929 (may not work)