1 (6 oz.) pkg. cherry Jello
1 (16 oz.) can dark sweet cherries
2 c. boiling liquid (cherry syrup & water)
1 (8 oz.) pkg. cream cheese, softened
3/4 c. burgundy or dry red wine (or sub. cold water)

Dissolve Jello in boiling liquid. In large bowl, soften cream cheese. Slowly add Jello, mixing well as added. Blend in wine (or cold water) and cherries. Pour into oiled 1 1/2 quart mold or 8 inch square pan. Chill until firm, about 2 hours. To serve, unmold or cut into squares. 6-8 servings.