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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.”
24hrs 15mins

Ingredients Nutrition


  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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