1 (15 oz.) can dark sweet cherries
2 (3 oz.) pkg. black cherry gelatin
2 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1/2 c. chopped pecans
Drain the cherries and reserve the juice. Add enough cold water to the juice to make 2 c. of liquid.
Set aside. Dissolve the gelatin in the 2 c. of boiling water. When the gelatin is dissolved, stir in the 2 c.
of cherry liquid. Refrigerate until the gelatin begins to thicken. While the gelatin is chilling, blend the cream
cheese, sugar and pecans together. Chill, then shape into small balls. (This may be done ahead of time as the
cream cheese will be soft and must be chilled to shape into balls.) When the gelatin is thickened, add the drained cherries
and the cheese balls. Pour into a 9 x 13-inch pan. Make sure that the cherries and the cheese balls are spread
evenly throughout the salad. Refrigerate until firm.