Recipe courtesy of Food Network
Yield:
6 to 8 servings
Level:
None

Ingredients

Directions

Dissolve jello into boiling water. Stir for 2 minutes. Add cold Gallo Burgundy and then cherries. Pour liquid into a 1 quart non-reactive mold. Refrigerate until firm, about 4 hours. Unmold and serve with whipped cream.

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