Cherries Jubilee Pie

Yield: 8 servings

Ingredients

• 1 (16 1/2 ounce) can dark sweet pitted cherries, undrained
• 1 (3 ounce) box 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)

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 to 10 minutes.
5. Fold whipped topping, almonds and cherries into ice cream mixture. Pour into crust.
6. Refrigerate for 3 to 4 hours or until firm.
7. Garnish with additional whipped topping and sliced almonds if desired.

Attribution

Posted by luvtocook at Recipe Goldmine May 7, 2001.