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Cherry Burgundy Pie

Dessert.Master's picture
Ingredients
  Canned pitted dark sweet cherries 16 Ounce (1 Can)
  Cherry gelatin 3 Ounce (1 Package)
  Vanilla ice cream 1 Pint
  Red burgundy 3 Tablespoon
  Lemon juice 1 Teaspoon
  Baked 8 inch pastry shell 1
Directions

Drain pitted cherries, reserving cherry syrup.
Add enough water to syrup to make 1 cup liquid.
In saucepan heat liquid to boiling.
Dissolve cherry-flavored gelatin in boiling liquid.
Spoon vanilla ice cream into gelatin mixture; stir till melted.
Blend in wine and lemon juice.
Chill till mixture mounds.
Quarter cherries; fold into gelatin mixture.
Chill again, if necessary, before piling into baked pastry shell.
Chill till firm.
Trim with whipped cream, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie

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