Christmas Ribbon Salad

Ingredients

• 6 ounce cherry gelatin 
• 8 ounce cream cheese softened
• 1 envelope gelatin powder unflavored
• 0.3 cup juice of lemon 
• 0.5 cup pecans toasted chopped
• 0.5 cup red wine sweet
• 0.3 cup sugar 
• 32 ounce cherries dark sweet pitted canned
• 2 cups water boiling
• 12 servings whipped cream fresh

Equipment

• kugelhopf pan

Directions

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