CHERRY CHIFFON

Ingredients

1 small box cherry gelatin
1 (16-ounce) can tart pitted cherries, drained and juice reserved
2 teaspoons rum flavoring
2 (3-ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla, divided
1 (13-ounce) can evaporated milk
3 tablespoons lemon juice
1/2 pint whipping cream
2-3 tablespoons sugar
1 teaspoon vanilla
1/2-3/4 cup chopped pecans

Preparation

Place gelatin in a bowl; set aside. Add enough water to cherry juice to make 1 cup liquid. Place in a saucepan and bring to a boil; pour over gelatin, stirring to dissolve. Stir in rum flavoring; set aside. In a separate bowl, cream together cream cheese, 1 cup sugar and 1 teaspoon vanilla. Slowly blend in dissolved gelatin, mixing well. Stir in cherries. Chill until consistency of egg whites. Pour evaporated milk into a mixing bowl; place in freezer until ice crystals form around edge. Beat with electric mixer until very stiff; add lemon juice. Gently fold into chilled gelatin mixture. Pour mixture into a 9- x 13-inch casserole dish. Chill 4 hours. Whip cream, gradually adding 2-3 tablespoons sugar. Stir in remaining vanilla. Spread over top to cover. Sprinkle with pecans. Chill before serving.