Cherries Jubilee Pie
1 READY CRUST® 2 Extra Servings Graham Cracker Pie Crust (9 oz.)
1 can (16-1/2 oz.) dark sweet cherries
1 pkg. (3 oz.) black cherry flavored gelatin
1 pint vanilla ice cream, softened
1 cup frozen non-dairy whipped topping, thawed
1/3 cup sliced toasted almonds*
1. Drain cherries well, saving juice. Add enough water to cherry juice to make
1-1/4 cups liquid; heat.
2. Add gelatin and stir to dissolve completely. Remove from heat and stir in ice
cream, blending until smooth. Refrigerate until consistency of unbeaten egg
whites (5-10 minutes).
3. Fold in whipped topping and almonds. Blot cherries with paper towel to pick
up any remaining liquid. Add to mixture. Pour into crust. Refrigerate 3 to 4
hours, or until firm. Garnish as desired.
*Toasted Almonds--Spread out almonds evenly on a baking sheet. Place into a 375
degree F oven for 3-5 minutes or until almonds are well toasted.