Directions:
- Drain cherries, reserving 1 cup juice. Chop cherries.
- Stir together gelatins and 2 cups boiling water until dissolved. Stir in reserved juice, sugar, port, and lemon juice. Stir in cherries.
- Pour half of gelatin mixture into a lightly greased 10-cup ring mold or Bundt cake pan. Chill 2 hours or until almost set.
- Stir together remaining gelatin mixture, cream cheese, and pecans, blending well. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1493.39 Kcal (6253 kJ) | ||
| Calories from fat | 1057.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.46g | 181% | |
|---|---|---|---|
| Cholesterol | 117.92mg | 39% | |
| Sodium | 600.01mg | 25% | |
| Potassium | 839.47mg | 18% | |
| Total Carbs | 96.85g | 32% | |
| Sugars | 77.5g | 310% | |
| Dietary Fiber | 11.78g | 47% | |
| Protein | 32.09g | 64% | |
| Vitamin C | 50.6mg | 84% | |
| Iron | 3.5mg | 20% | |
| Calcium | 616.5mg | 62% | |
| Amount Per 100 g | |||
| Calories | 163.1 Kcal (683 kJ) | ||
| Calories from fat | 115.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 181% | |
|---|---|---|---|
| Cholesterol | 12.88mg | 39% | |
| Sodium | 65.53mg | 25% | |
| Potassium | 91.68mg | 18% | |
| Total Carbs | 10.58g | 32% | |
| Sugars | 8.46g | 310% | |
| Dietary Fiber | 1.29g | 47% | |
| Protein | 3.5g | 64% | |
| Vitamin C | 5.5mg | 84% | |
| Iron | 0.4mg | 20% | |
| Calcium | 67.3mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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