Cherry Burgundy Pie Recipe
Ingredients
1 16-ounce can pitted dark sweet cherries
1 3-ounce package cherry-flavored gelatin
1 pint vanilla ice cream
3 tablespoons red Burgundy
1 teaspoon lemon juice
1 baked 8-inch pastry shell
Directions
Drain pitted cherries, reserving cherry syrup.
Add enough water to syrup to make 1 cup liquid.
In saucepan heat liquid to boiling.
Dissolve cherry-flavored gelatin in boiling liquid.
Spoon vanilla ice cream into gelatin mixture; stir till melted.
Blend in wine and lemon juice.
Chill till mixture mounds.
Quarter cherries; fold into gelatin mixture.
Chill again, if necessary, before piling into baked pastry shell.
Chill till firm.
Trim with whipped cream, if desired.
Add enough water to syrup to make 1 cup liquid.
In saucepan heat liquid to boiling.
Dissolve cherry-flavored gelatin in boiling liquid.
Spoon vanilla ice cream into gelatin mixture; stir till melted.
Blend in wine and lemon juice.
Chill till mixture mounds.
Quarter cherries; fold into gelatin mixture.
Chill again, if necessary, before piling into baked pastry shell.
Chill till firm.
Trim with whipped cream, if desired.
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