Cherry Pie
1 pkg. (3 oz.) Jell-O Black Cherry or Cherry Gelatin
1/8 tsp. cinnamon
1 cup sugar
1 cup boiling water
1 can (1 lb.) pitted red sour cherries
1/2 cup chopped nuts
1 baked 9- inch pastry shell, cooled
Dissolve Gelatin, cinnamon and sugar in boiling water. Drain cherries,
measuring syrup. Add water to make 3/4 cup; stir into gelatin. Chill
until very thick. Add cherries and nuts. Pour into pastry shell. Chill
until firm. Garnish with Whipped Topping.
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1 pkg. (3 oz.) Jell-O Black Cherry or Cherry Gelatin
1/8 tsp. cinnamon
1 cup sugar
1 cup boiling water
1 can (1 lb.) pitted red sour cherries
1/2 cup chopped nuts
1 baked 9- inch pastry shell, cooled
Dissolve Gelatin, cinnamon and sugar in boiling water. Drain cherries,
measuring syrup. Add water to make 3/4 cup; stir into gelatin. Chill
until very thick. Add cherries and nuts. Pour into pastry shell. Chill
until firm. Garnish with Whipped Topping.
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