Preparation:
Drain cherries well, saving juice. Add enough water to cherry juice to make 1 1/4 cups liquid; heat. Add gelatin and stir to dissolve conpletely. Remove fiom 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. lour into crust. Rerrigerate 3 to 4 hours, or until finn. Garnish as desirerd Time: 20 minutes |
