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Recipe: Jellied Cherry-Wine Bowl (1969)

Salads - Fruit, Gelatin
JELLIED CHERRY-WINE BOWL

2 packages (3 ounces each) cherry gelatin
2 cups hot water
1 (21 oz) can cherry pie filling
1/3 cup claret wine
2 tablespoons lemon juice
1 cup evaporated milk
1 (3 ounce) package cream cheese, softened

Dissolve gelatin in the 2 cups hot water. Add pie filling, wine and lemon juice. Cool.

Gradually beat cream cheese into evaporated milk. Stir into gelatin mixture. Refrigerate until mixture thickens slightly.

Stir to distribute cherries and pour into 6 cups serving dish or mold. Chill well.

Makes 8 to 10 servings
Source: unknown cookbook, 1969
MsgID: 016868
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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