Cherries Jubilee Pie

Source: Kellogg

Ingredients
1 READY CRUST® 2 Extra Servings Graham Cracker Pie Crust (9 oz.)
1 can (16-1/2 oz.) dark sweet cherries
1 pkg. (3 oz.) black cherry flavored gelatin
1 pint vanilla ice cream, softened
1 cup frozen non-dairy whipped topping, thawed
1/3 cup sliced toasted almonds*

Directions
Drain cherries well, saving juice. Add enough water to cherry juice to make 1-1/4 cups liquid; heat.

Add gelatin and stir to dissolve completely. Remove from heat and stir in ice cream, blending until smooth. Refrigerate until consistency of unbeaten egg whites (5-10 minutes).

Fold in whipped topping and almonds. Blot cherries with paper towel to pick up any remaining liquid. Add to mixture. Pour into crust. Refrigerate 3 to 4 hours, or until firm. Garnish as desired.

*Toasted Almonds--Spread out almonds evenly on a baking sheet. Place into a 375 degree F oven for 3-5 minutes or until almonds are well toasted.