nd foam disappears. Stir in black cherry topping. Chill 10 to 15
Mix black cherry Jell-O with hot water.
Add crushed pineapple, strawberries (diced) and the chopped nuts to the Jell-O.
Congeal half of the mixture.
When Jell-O has become firm, gently cover with the sour cream, then pour remaining Jell-O mixture over the sour cream.
Refrigerate until congealed.
In a large bowl, dissolve black cherry gelatin and unflavored gelatin with the boiling water.
Add cherry liquid, Port wine, cherries and pecans.
Pour mixture into a lightly oiled or sprayed 9 x 13-inch pan. Refrigerate salad until it is firm. Cut in squares with a hot knife.
Serve salad on lettuce leaves and top with mayonnaise.
Serves 12.
Spread sugar over a small plate. Pour lemon juice onto another small plate. Dip the rim of a martini glass in the lemon juice, then into the sugar to coat.
Fill cocktail shaker with ice. Add vodka, black cherry juice, grapefruit juice, and agave nectar. Cover shaker with lid and shake vigorously until chilled, about 10 seconds. Strain drink into prepared martini glass and garnish with maraschino cherry.
Place the cheese in a bowl, add the pepper, lemon juice and zest and crush together with a fork.
add thyme and season with coarse sea salt to taste.
leave to stand for 1 hour to allow the flavours to meld.
spoon the cheese into serving dish, drizzle over the olive oil and serve with the french bread, toasted and sliced, and the black cherry jam.
Add Godiva chocolate liqueur, black cherry vodka, coconut rum, and ice cubes into a coctail shaker.
Shake well for 4 seconds and strain into a martini glass.
Garnish (sprinkle) chocolate shavings into the drink.
In a large cocktail glass (like a pounder) add mint, Cruzan Black Cherry Rum and ice. (Mint may be muddled to your preferences).
Add cherries and mojito mix and stir.
Top with a splash of soda and enjoy!
Dissolve gelatin in hot water.
Add orange and cherry juice. Add cherries; stir at intervals to keep them evenly distributed until mixture begins to gel.
Refrigerate until ready to serve. Serve plain or with whipped cream.
Drain cherries and reserve 1 cup cherry juice.
Dissolve gelatin in 1/2 cup boiling water.
Add lemon juice, cherry juice and sherry.
Rinse 3-cup mold or 6 individual molds in cold water. Pour in cherry mixture and chill until partially set.
Add cherries and return to refrigerator until firm.
Serve on lettuce with French dressing or honey dressing.
Serves 6.
econds before adding the vinegar, cherry preserves & chicken stock.
Cook
ponges horizontally. Spread generously with cherry jam and sandwich together, then
Use cherry juice in making the jello.
When cooled, pour over the drained cherries.
Add halved pecans (as many as you wish). Also, add small Philadelphia cream cheese balls (if you wish).
Bring to a boil the Coca-Cola and cherry juice.
Dissolve jello and cream cheese in this.
Cool and add cherries and nuts. Put into mold and chill until firm.
Toast coconut in margarine over low heat for 20 minutes, stirring often.
Spoon ice cream into crust.
Place chopped pecans over ice cream, forming another layer.
Mix cream cheese, Cool Whip and powdered sugar and put over pecan layer.
Put toasted coconut over cream cheese topping, placing a cherry in the middle for garnish.
Bring pineapple and cherry juice to boil.
Pour over jello to dissolve.
Add other ingredients to congeal.
ith a small dab of black cherry jam. Put the tops back
Heat Coca-Cola to boiling; stir in Jell-O until dissolved. Add black cherries with juice.
Stir until mixed well.
Add pineapple that has been drained and pecans.
You may shred cream cheese and add, or wait until Jell-O salad is set and then mix a little milk, confectioners sugar and 1/2 teaspoon vanilla extract. Spread this mixture over the top.
Prepare black cherry Jell-O, using sherry as part of the liquid.
Chill until partially set and fold in cherries and almonds.
Chill until firm.
Unmold and top with sour cream and crunchy almonds.
Drain cherries; save juice.
Dilute Jell-O with 6 cups water (3 hot and 3 cold).
Use 1 cup cherry juice to make 7 cups.
Place bowl in refrigerator until slightly jelled.
Mix in softened Cool Whip and cherries.
Coat the mold pan with whipped cream.
Pour Jell-O into mold and refrigerate overnight.
Top with whipped cream.
Sprinkle with coconut.
Drain cherries and crushed pineapple.
Reserve juice and add water to make 2 cups.
Bring juices to a boil.
Add black-cherry and raspberry jello.
Stir to dissolve.
Stir in cola (12 ounce cold Coke).
Chill until slightly thick.
Combine chopped celery, chopped pecans and coconut (optional).
Beat cream cheese until soft and fluffy.
Add to fruit mixture.
Fold cream cheese-fruit mixture into gelatin.
Chill until firm.