- 6 to 8 servings
- 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
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.
Recipe courtesy of Food Network