Cherry Treasure Mold Recipes

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.

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Reserve 1-1/2 cups of the gelatin at room temperature.
• Stir cherries into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched and should mound). Add whipped topping to reserved 1-1/2 cups gelatin; stir with wire whisk until well blended. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.

Steps:

• Drain the cherries and pat dry. Break the walnuts into pieces, then stuff each cherry with a nut.
• Combine the Jell-O and 2 cups boiling water in a bowl and stir until dissolved. Stir in the sherry and orange juice.
• Lightly spray a 6-cup gelatin mold or glass bowl with cooking spray. Pour in the gelatin mixture and scatter the stuffed cherries and remaining walnuts evenly in the mold. Cover and refrigerate until set, about 8 hours or overnight.
• Before serving, place the mold in a bowl of hot water to loosen the gelatin, about 5 minutes. Gently invert over a platter to release.

Steps:

• Blend together cream cheese and mayonnaise.
• Dissolve gelatins in boiling water. Stir into cream cheese mixture. Add ginger ale; chill until slightly thickened. Add remaining ingredients.
• Pour into shallow 8-cup mold. Chill until firm.

Steps:

• Drain pineapple, drain cherries and save the cherry juice.
• In a saucepan combine the cherry juice with the cola. Heat until boiling, then stir in the gelatin. Mix until gelatin is dissolved.
• Remove from heat and stir in the drained pineapple, drained cherries and pecans if you are using them.
• Spray gelatin mold with cooking spray and pour in the gelatin mixture.
• Refrigerate at least 24 hours before unmolding.

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.

Steps:

• Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
• Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
• About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
• When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
• When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
• Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.

Steps:

• Combine cranberries, cherries with juices, granulated sugar, vanilla bean and seeds, 1/4 teaspoon salt, 1 cup cherry juice, and 2 cups water in a large pot. Bring to a boil and cook until cranberries burst and mixture is slightly thickened, 10 to 15 minutes.
• Strain mixture in batches through a fine-mesh sieve, gently stirring but not pressing on solids; discard solids. (You should have 4 cups liquid; add more water, if necessary.)
• Return half of strained liquid to pot and bring to a simmer. Sprinkle gelatin over remaining 1 cup cherry juice in a bowl; let soften 2 minutes. Add a ladleful of hot liquid to gelatin mixture, then pour gelatin mixture into hot liquid in pot, stirring until gelatin is dissolved. Add rest of strained liquid; let cool completely. Pour mixture into a 4-to-6-cup mold lightly coated with cooking spray; refrigerate until set, at least 12 hours and up to 3 days.
• Brush both sides of sage sprigs (including stems) with egg whites and sprinkle generously with sanding sugar. Let dry on a baking sheet lined with an oiled wire rack, at least 8 hours and up to 3 days.
• Dip bottom of mold into warm water, 30 seconds, then run a thin knife around edge to loosen. Invert mold onto a platter, then lift to remove bowl. (If mold does not release, return to warm water 20 seconds more.) Serve, garnished with gooseberries and sugared sage sprigs.