CHERRY AMARETTO CHEESE HEART
3 envelopes Knox Unflavored Gelatine
½ cup sugar
2 cups milk, divided
2 (21-ounce) cans cherry pie filling
2 (8-ounce) package cream cheese, softened
¼ cup almond-flavored liqueur*
3 cups frozen whipped topping, thawed, divided
Wilton Embossed Heart Pan
1/3 cup sliced almonds, for garnish
1. Mix gelatine and sugar in small saucepan; stir in 1 ½ cups milk. Stir over medium heat until gelatine dissolves completely. Remove from heat.
2. Drain 1 can cherry pie filling, reserving syrup. Cover and refrigerate cherries for garnish.
3. Blend remaining cherries, reserved cherry syrup and cream cheese in food processor or blender until smooth. Pour into large bowl, beating in remaining milk, liqueur and gelatine mixture until smooth. Refrigerate until slightly thickened.
4. Fold 2 cups whipped topping into gelatine mixture. Spread into lightly greased pan. Refrigerate until firm, at least 4 hours.
5. Run tip of small knife around top edge of gelatine mixture; dip mold in warm water, just up to top edge of mold, for 10 seconds to loosen. Place large serving plate over mold and carefully invert to unmold.
6. Garnish with remaining whipped topping, drained cherries and almonds.
* 1 to 2 tablespoons almond extract may be substituted; increase milk to 2 ¼ cups.
Recipe courtesy of the Cherry Marketing Institute www.cherrymkt.org
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