Cherry Cream Pie
Baked 9" pie shell
1 (1 lb.) can pitted tart red cherries (water pack)
1 envelope unflavored gelatin
1/4 c. cold water
1 (3 1/4 oz.) pkg. vanilla pudding and pie filling mix
2 1/2 c. milk
1/4 c. sugar
few drops of red food color
1 (2 oz.) pkg. dessert topping mix
1/2 tsp. vanilla
Drain cherries, saving juice.
Soften gelatin in water.
Prepare pie filling as directed on package, using 2 c. milk and 2 Tb. sugar. Remove 1 c. of hot filling; add gelatin to it and stir until dissolved. Add remaining 2 Tb. sugar and stir in cherry juice slowly. Add food color to tint mixture delicate pink. Cover and chill in refigerator until partially set (about 1 1/2 hours).
Stir remaining hot filling until smooth. Add cherries and pour into pie shell. Cover and cool.
Prepare dessert topping as directed on package, using 1/2 c. milk and vanilla. Beat partially set gelatin mixture until smooth. Fold into whipped topping. Pile lightly on cherry filling, spreading evenly to edges. Chill several hours before serving.