Gram
2 small pkgs. Wild Cherry Jell-O
2 cans bing cherries
1 pkg. (8 oz.) cream cheese
Pecans
Chill the cans of bing cherries and take out the cream cheese to soften.
Make the Jell-o according to directions and put it in the frig for 1 ½ hours.
About 20 minutes before the 1 ½ hours is complete, grind up pecans, about 1/3 of a small bag, and place in a small bowl.
Cut the cream cheese in about 7 slices width-wise and then cut each slice into thirds. Roll around each piece in the palms of your hands until round. Put a piece at a time into the pecans and making sure the surface is completely covered. Set aside onto a piece of waxed paper.
When the pecan-cream cheese balls are complete, drain the bing cherries thoroughly.
Pour the bing cherries into the jello carefully. Add the cream cheese balls and stir gently with a spoon until well mixed. Continue to refrigerate until the Jell-O is set.
Can be made one to two days ahead of serving.