Burgundy Jello


Yield:
6 to 8 servings

CATEGORIES
Ingredients
  • 2 boxes cherry Jello
  • 2 cups boiling water
  • 2 cups cold Gallo Burgundy wine
  • 1 (16 ounce) can pitted black cherries
  • 1 cup heavy cream, whipped
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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