|Canned pitted red cherries||28 Ounce|
|Ginger ale||1 1⁄2 Cup (24 tbs)|
|Cherry jelly powder||6 Ounce|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Sweetened whipped cream||1 Tablespoon|
Drain cherries very well and measure out 2 cups juice (add a little water if necessary).
Combine cherry juice and ginger ale in saucepan and heat to boiling point.
Remove from heat.
Add jelly powders and stir until dissolved.
Cool (do not chill).
Put a layer of the jelly mixture in the bottom of a 2-qt. jelly mold.
Chill until this layer is set but still a little sticky on the surface.
Dry cherries very well on paper towelling squeezing lightly to remove any juice inside.
Cut almonds in half lengthwise and stuff each cherry with a piece of almond.
Cover the set jelly laver with the cherries and then cover them with another layer of jelly.
Chill again until set but sticky on the surface.
Slice the bananas and spread pieces over jelly.
Add remaining liquid jelly (turn banana slices over in the jelly mixture so they are coated and won't turn dark).
Chill for several hours.
Unmold and serve with sweetened whipped cream.