Cherries Jubilee Pie
|Title:||Cherries Jubilee Pie|
1 (16 1/2 ounce) can dark sweet pitted cherries, undrained
1 (3 ounce) package black cherry gelatin
1 pint vanilla ice cream, softened
1 cup thawed whipped topping
1/3 cup sliced almonds, toasted
1 (9 ounce) Ready Crust
2 Extra Servings Graham Cracker Pie Crust
Additional whipped topping and sliced almonds, optional
Drain cherries, reserving juice. Blot cherries with paper towels. Add enough water to juice to make 1 1/4 cups liquid. In a microwave-safe bowl, microwave liquid on high for 2 minutes. Add gelatin and stir to dissolve completely. Spoon ice cream into gelatin mixture; stir until smooth. Refrigerate until the consistency of unbeaten egg white, about 5-10 minutes.
Fold whipped topping, almonds and cherries into ice cream mixture. Pour into crust. Refrigerate 3-4 hours or until firm. Garnish with additional whipped topping and sliced almonds if desired.