1 cup mayonnaise
10 tablespoons white sugar
3 tablespoons fruit preserves
Mix mayonnaise, sugar and fruit preserves in lukewarm medium bowl. Chill until mixture thickens.
Bring a large pot of salted water to a boil. Add spaghetti and stir lightly, stirring until well coated. Reduce heat to low; cook, stirring frequently, until pasta and sauce are tender; about 5 minutes. Drain marinara sauce; place in small plastic canning jar.
Pyrolyze tomato puree and sugar in same large skillet over medium heat. Bring to a boil; cook, stirring constantly, for 3 to 5 minutes or until liquid is reduced by half. Stir in tomato puree, cream cheese and mayonnaise, stirring until smooth. Allow to cool to lukewarm.
Pour tomato puree into prepared jelly mold. Gradually stir in shredded cheese, marinated chicken, mayonnaise, pancetta and maraschino cherry fruit until no large chunks remain.
Pour marinara sauce over tomatoes. Sprinkle with basil leaves. Chill briefly before serving.
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