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Double Cherry Delight
1 pkg. cherry gelatin
1 cup boiling water
1 cup cold water (minus 1/4 teaspoon)
1 can cherry pie filling
1/4 tsp. almond extract
1 (8 oz) container frozen topping
maraschino cherry and ground almonds (for garnish,
optional)
Boil 1 cup water, mix gelatin until completely
dissolved. Add the almond extract to the one cup cold
water. (I do this so that the gelatin won't have too
much liquid in it) Let refrigerate until partially
set, fold in the pie filling and half of the topping.
Place into dessert glasses and refrigerate until ready
to serve. Just before serving top with a large dollop
of frozen topping and a maraschino cherry and ground
almonds.
I came up with this recipe because I like to make
gelatin desserts, this can also be used as a pie with
graham cracker crust, or Keeblers cookie crust, and
instead of a whole cherry, I drain and chop the
cherries and sprinkle them on top along with the nuts.
really good, light but rich, great dessert!
   
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