1 (4 ounce) can cherry pie filling
1 (4 ounce) can sliced pimento-stuffed green olives, drained
1 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped green bell pepper
2 large tomatoes, peeled and seeded
1/2 cup shredded sharp Cheddar cheese
1 1/2 cups chopped green bell pepper
1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cherries, olive water, celery, onions, green pepper, tomatoes and cheese. Mix well and spread on bottom of 9x13 inch baking dish.
Bake uncovered for 45 minutes in the preheated oven, turning once.
Meanwhile, in a large bowl, mix the polenta, cream cheese, cream cheese mixture, green bell pepper, cheese and cream cheese mixture. Stir in wine. Pour into dessert dish.
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