Cherries Jubilee Pie


  • 1 (16 1/2 ounce) can dark sweet pitted cherries, undrained
  • 1 (3 ounce) package black cherry gelatin
  • 1 pint vanilla ice cream, softened
  • 1 cup thawed whipped topping
  • 1/3 cup sliced almonds, toasted
  • 1 (9 ounce) Ready Crust
  • 2 Extra Servings Graham Cracker Pie Crust
  • Additional whipped topping and sliced almonds, optional


  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.

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