Dissolve cherry gelatin in boiling water. Let stand about one hour to cool. Whip cream cheese with mixer until fluffy. Very gradually pour in gelatin mixture, beating to combine well. Thoroughly fold in the whipped cream, cherry pie filling and walnuts. Turn into a 4 1/2-5 cup mold or heart shaped pan. Chill in refrigerator at least 4 hours or overnight. Unmold onto lettuce lined plate.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: Servings|
|Calories from Fat: 864 (88%)|
|Amt Per Serving||% DV|
|Total Fat 96g||128 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 25.2g|
|Polyunsanturated Fat 44.7g|
|Cholesterol 82.2mg||25 %|
|Sodium 28.9mg||1 %|
|Potassium 699.9mg||18 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 5.6g|
|Protein 31.3g||45 %|
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Calories per serving: 980
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