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Drain cherries well, saving juice. Add enough water to cherry juice to make 1 1/4 cup liquid; heat. Add gelatin and stir to dissolve completely. Remove from heat and stir in ice cream, blending until smooth. Refrigerate until consistency of unbeaten egg whites (5-10 minutes). Blot cherries with paper towel to pick up any remaining liquid. Fold in whipped topping and almonds. Add cherries. Pour into ready-made graham cracker crust. Refrigerate 3-4 hours, or until firm. Garnish as desired.
By Robin from Washington, IA
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