Filling:
- 1 can dark sweet cherries, pitted
- 1 package black cherry flavored gelatin
- 1 pint vanilla ice cream, softened
- 1 cup whipped topping, thawed
- 1/3 cup sliced toasted almonds, opt.
Directions
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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