|Granulated sugar||1⁄4 Cup (4 tbs)|
|Coarsely chopped blanched almonds||3⁄4 Cup (12 tbs)|
|Maraschino cherries||1⁄3 Cup (5.33 tbs)|
|Maraschino cherry syrup||2 Tablespoon|
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|9 inch vanilla wafer crust||1|
Beat egg whites till foamy; add granulated sugar gradually and beat till stiff.
Fold in almonds, cherries, cherry syrup, and vanilla.
Fold confectioners' sugar into whipped cream; fold into first mixture.
Pour into Vanilla wafer Crust and freeze firm.
Holiday trim: Top pie with maraschino cherry poinsettias and gumdrop holly leaves.
Hold cherry at stem end; snip almost through from opposite end into 6 petals; spread.
Roll green gumdrops 1/8 inch thick on sugared waxed paper; snip out leaves.