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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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An old recipe that is very light and fluffy looking and pretty looking. I think that canned cherries would work as well. The reason it takes so long is chill time. Ingredients:
1 pie shell, baked |
1 tablespoon unflavored gelatin |
1/4 cup water |
1 (20 ounce) can cherries, frozen sweetened |
1 teaspoon lemon rind, grated |
1 teaspoon almond extract |
1 cup cream, whipping |
1/4 cup powdered sugar |
3 tablespoons almonds, toasted, slivered |
Directions:
1. Soften Knox gelatin in 1/4 cup water.
2. Thaw cherries.
3. Drain, adding enough liquid to make 1 cup into saucepan.
4. Add lemon rind.
5. Bring to boiling.
6. Remove from heat.
7. Add gelatin mixture.
8. Stir until dissolved.
9. Chill.
10. When mixture begins to thicken, whip until fluffy.
11. Add cherries and almond extract.
12. Whip again.
13. In another bowl have whipping cream and sugar
14. Whip it.
15. Fold 1/2 the cream into gelatin mixture.
16. Spoon into pie crust.
17. Spread rest of whipped cream over the top.
18. Sprinkle with toasted almonds.
19. Chill 4 hours.
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