Cherry Sherry Jubilee Recipe
Ingredients
2 16 1/2- to 17-ounce cans pitted dark sweet cherries
1 3-ounce package cherry-flavor gelatin
1/2 cup medium or cream sherry
1/3 cup toasted slivered almonds
1 pint vanilla ice cream
Directions
1. Drain cherries, reserving liquid. To liquid, add enough water to make 1 3/4 cups. In medium-sized saucepan over high heat, heat liquid to boiling. Place gelatin in medium-sized bowl; stir in liquid until gelatin dissolves. Add cherries, sherry, and almonds. Refrigerate until set, about 3 hours.
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