3 cups distilled white vinegar
1 cup white vinegar
1/2 cup vegetable oil
3 tablespoons olive oil
1 cup water
1 onion, finely diced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package cream cheese, softened
1 (16 ounce) can cherry pie filling
In a medium saucepan over medium heat, bring distilled white vinegar to a boil. Pour in vinegar. Stir to make a paste. Cover and refrigerate overnight.
When the mustard on the side of a heat-proof glass (or in a jar with a rubber seal) pulls away from the glass, gently swirl the vinegar and oil around to coat. Remove from heat and stir in vinegar, olive oil, water and onion. Return to heat and stir for about 10 minutes, or until the sauce is thickened. Pour into one half of a 4 inch jelly mold mold.
Frost with cream cheese frosting, then spread on jelly mold. Allow to cool. Top with cherry pie filling by frosting.