Cherry Cheese Mold Recipes

CHERRY-CHEESE MOLD

Steps:

• In food processor, place cheeses, onion and liqueur. Cover; process until smooth and well mixed; spoon into large bowl. Chop 3/4 cup of the cherries. Reserve remaining 1/4 cup cherries and 2 tablespoons of the almonds. Stir chopped cherries and remaining almonds into cheese mixture until well mixed and mixture is pink.
• Line 3-cup bowl or heart-shaped mold with double layer of cheesecloth. Spoon cheese mixture into mold. Cover; refrigerate at least 1 hour but no longer than 24 hours.
• Unmold cheese mixture onto serving plate. Cut reserved cherries in half. Garnish top of cheese mold with halved cherries and reserved almonds. Serve with mini toasts.

CHRISTMAS CHERRY CREAM CHEESE-JELLO MOLD

Steps:

• Dissolve Jell-O in boiling water, as directed on pkg (don't add in any extra cold water).
• Cool to room temperature.
• Add cola, cream cheese, cherries and nuts.
• Mix until completely smooth, then pour into 6-cup mold.
• Chill until completely set.
• Unmold to serve.
• Note: this can be served in single serving dishes if desired.

CHERRY AMARETTO CHEESE MOLD

Steps:

• Mix gelatin and sugar in small saucepan; stir in 1 1/2 cups milk. Stir over medium heat until gelatin dissolves completely. Remove from heat.
• Drain 1 can cherry pie filling, reserving syrup, Cover and refrigerate cherries for garnish. Blend remaining cherries, reserved cherry syrup and cream cheese in good processor or blender until smooth. Pour into large bowl, beating in remaining milk, liqueur and gelatin mixture until smooth. Refrigerate until slightly thickened
• Fold 2 cups whipped topping into gelatin mixture. Spread into lightly greased pan. Refrigerate until firm, at least 4 hours. Run tip of small knife around top edge of gelatin mixture; dip mold in war water, just up to top edge of mold, for 10 seconds to loosen. Place large serving plate over mold and carefully invert to unmold. Garnish with remaining whipped topping, drained cherries and almonds.

CHERRY CHEESE MOLD

Steps:

• In processor, place cheeses, onion and liqueur. Cover and process till smooth and mixed; spoon into large bowl. Chop 3/4 cup of the cherries. Reserve remaining 1/4 cup cherries and 2 tbsp almonds. Stir chopped cherries and remaining cherries into cheese mixture till mixed and mixture is pink.
• Line 3 cup bowl or heart shaped mold with double layer of cheesecloth. Sppon cheese micture into mold. Cover and refrigerate at leat 1 hour but no longer than 24 hours. Unmold mixture onto plate. Cut reserved cherries in half. garnish top of cheese mold with halved cherries and reserved almonds. serve with mini toasts.
• **If using fresh cherries make sure they are pitted.

BING CHERRY GELATIN MOLD

Steps:

• In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.