2 c. apple cider
1 (16 oz.) can pitted sweet dark cherries
1 (3 oz.) pkg. cream cheese, softened
1 (6 oz.) pkg. cherry Jello
1/2 c. thinly sliced celery
1/2 c. chopped pecans
1 (8 oz.) can applesauce

Bring apple cider to a boil. Dissolve Jello in the boiling cider. Halve cherries and set aside. Add enough water from drained cherries to measure 1 1/2 cups liquid. Stir into Jello. Set aside 2 cups of gelatin mixture; keep at room temperature. Chill remaining Jello until partially set.

Fold cherries, celery and pecans into partially set Jello mixture. Pour into 6 1/2 cup ring mold. Chill until almost firm. Gradually add reserved Jello to softened cream cheese. Beat until smooth. Stir in applesauce. Spoon cream cheese mixture over cherry layer in mold. Chill until firm. Unmold on platter and garnish as desired. Serves 10 to 12.