Instructions

1. Drain cherries, reserving juice. Blot cherries with paper towels. Add enough water to juice to make 1 1/4 cups liquid.
2. In a microwave-safe bowl, microwave liquid on high for 2 minutes. Add gelatin and stir to dissolve completely.
3. Spoon ice cream into gelatin mixture; stir until smooth.
4. Refrigerate until the consistency of unbeaten egg white, about 5-10 minutes.
5. Fold whipped topping, almonds and cherries into ice cream mixture. Pour into crust.
6. Refrigerate 3-4 hours or until firm.
7. Garnish with additional whipped topping and sliced almonds if desired.

Serves: 8

Posted by luvtocook at Recipe Goldmine May 7, 2001.