Dissolve cherry gelatin in 2 cups boiling water.
Stir in tart cherry pie filling.
Pour into a 12 x 20 x 2-inch pan.
Let set. Dissolve lemon gelatin in 2 cups boiling water.
Beat together cream cheese and mayonnaise.
Gradually add lemon gelatin.
Stir in pineapple and juice.
Add whipped cream and marshmallows to gelatin mixture.
Spread on top of cherry layer.
When set, sprinkle chopped nuts on top.
Yield:
24 servings.
Dissolve cherry jello in 2 cups boiling water.
Stir in tart cherry pie filling.
Pour into 12 x 20 x 2-inch or 13 x 9-inch pan.
Let set.
ater.
Stir in the tart cherry pie filling.
Pour into
pproximately 1-1/2 Tsp Cherry Pie Filling (2 cherries plus
east 5 hours.
Sour Cherry Sauce: Combine cherries and 2
an is perfect for this recipes, so use that if you
in syrup), reserve juice. Drain tart cherries, reserve juice. Add all
minutes.
Add Morello cherry mixture and stir over medium
REserve 1/3 cup cherry pie filling for garnish.
Reserve 1/3 cup cherry pie filling for garnish, set
Mix graham crackers and butter or margarine good and spoon into 7 x 11 baking dish.
Bake at 375 for 8 minutes. Cool.
Combine and beat until smooth: cream cheese and milk.
Add: sugar, beat well, and set aside.
Prepare cool whip, then fold into cream cheese mixture. Spread this over graham cracker crust.
Spread cherry pie filling evenly over all.
Chill several hours before serving (overnight is best).
Bring water to a boil in a small saucepan; remove from heat. Combine ginger and rose petals in a tea ball and steep in hot water for 6 minutes.
Pour lemon juice into a cup. Stir in honey and tart cherry juice. Pour ginger-rose tea on top.
Drain fruits, reserving juices.
Add enough water to cherry and pineapple juice to make 3 1/4 cups.
Add sugar.
Bring to a boil and add Jell-O.
Stir until dissolved.
Add fruit and ginger ale.
Chill until very thick but not set.
Stir in nuts and coconut.
Pour into a 2-quart ring mold.
Chill until set.
Preheat oven to 425\u00b0.
Thaw cherries; drain, reserving juices. Mix sugar, tapioca and cornstarch in saucepan; add 2/3 cup reserved tart cherry juice and 1/3 cup reserved sweet cherry juice.
Mix well.
Cook over high heat until thickened; cool.
ou can't find dried tart cherries, dried cranberries will usually
archment paper.
Bring cherries, cherry liqueur and 2 tablespoons water
Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.
Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.
Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.
an into the wine and cherry mixture, discarding any solids.
Place the crumbs in bottom of pie or serving dish (reserving a small bit for garnish).
Cream together the sugar, cream cheese, milk and vanilla until light and set aside.
Prepare the dream whip according to package directions and mix the dream whip with the sugar and cheese mixture. Place this on top of crumbs, Top this with the cherry pie filling and sprinkle with a little of the cracker crumbs.
Chill then serve.