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cherry amaretto cheese mold

aggiemom20002000 avatar
Recipe by
Sharon Whitley
@aggiemom20002000
Houston, TX

Wilton's heat pan is great for Valentine's or Anniversary, but use other molds for any time. There is no time of year this is not good. Mom passed this down and I don't know original date it ran in the newspaper.

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yield 6 -8
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For cherry amaretto cheese mold

  • 3 pkg
    (envelopes) knox unflavored gelatine
  • 1/2 c
    sugar
  • 2 c
    milk, divided
  • 2 can
    (21 oz) cans cherry pie filling
  • 2 pkg
    (8 oz) cream cheese, softened
  • 1/4 c
    almond-flavored liquer (amarettto) **
  • 3 c
    frozen whipped topping, thawed, divided
  • 1/3 c
    sliced almonds for garnish, if desired
  • ** 1 to 2 tablespoons almond extract may be substituted; increase milk to 2 1/2 cups

How To Make cherry amaretto cheese mold

  • 1
    Mix gelatin and sugar in small saucepan; stir in 1 1/2 cups milk. Stir over medium heat until gelatin dissolves completely. Remove from heat.
  • 2
    Drain 1 can cherry pie filling, reserving syrup, Cover and refrigerate cherries for garnish. Blend remaining cherries, reserved cherry syrup and cream cheese in good processor or blender until smooth. Pour into large bowl, beating in remaining milk, liqueur and gelatin mixture until smooth. Refrigerate until slightly thickened
  • 3
    Fold 2 cups whipped topping into gelatin mixture. Spread into lightly greased pan. Refrigerate until firm, at least 4 hours. Run tip of small knife around top edge of gelatin mixture; dip mold in war water, just up to top edge of mold, for 10 seconds to loosen. Place large serving plate over mold and carefully invert to unmold. Garnish with remaining whipped topping, drained cherries and almonds.
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