Burgundy Jello

• 2 boxes cherry Jello
• 2 cups boiling water
• 2 cups cold Gallo Burgundy wine
• 1 (16 ounce) can pitted black cherries
• 1 cup heavy cream, whipped

1. Dissolve jello into boiling water.
2. Stir for 2 minutes.
3. Add cold Gallo Burgundy and then cherries.
4. Pour liquid into a 1 quart non-reactive mold.
5. Refrigerate until firm, about 4 hours.
6. Unmold and serve with whipped cream.

cherry jello, boiling water, cold gallo, black cherries, heavy cream

Taken from www.foodnetwork.com/recipes/burgundy-jello-recipe.html (may not work)