Sweet Cherry Pie
|Canned pitted dark sweet cherries||1 Pound|
|Cherry gelatin||3 Ounce|
|Vanilla ice cream||1 Pint|
|Lemon juice||1 Teaspoon|
|Whipped cream||1 Cup (16 tbs)|
Drain cherries, reserving syrup; quarter cherries.
Add enough water to cherry syrup to make 1 cup liquid.
Pour liquid into saucepan.
Bring to a boil; dissolve gelatin in boiling liquid.
Add ice cream by spoonfuls, stirring until ice cream is melted.
Blend in lemon juice and Burgundy; chill until thickened.
Fold in cherries; spoon into pastry shell.
Chill until firm.
Garnish with whipped cream.