Preparation:
In a large bowl, combine boiling water and gelatin; stir until gelatin dissolves. Cool to room temperature.
Puree cherries in a food processor. Add to gelatin mixture; stir until well blended. In a medium bowl, beat ice cream and sour cream using medium speed of an electric mixer. Stir ice cream mixture into gelatin mixture. Pour into a 9 x 13-inch baking pan. Cover and refrigerate until set. Cut into 3-inch squares and garnish with whipped cream. |
