DIRECTIONS
Dissolve cherry gelatin in 1 cup boiling water. Add cherry pie filling and 1 cup cold water. Pour cherry mixture into 9x13 pyrex. Chill until firm.
TOPPING
| 1 8-oz container |
cool whip topping |
| 1-1/2 cups |
sour cream |
| 1 3-oz pkg |
lemon gelatin |
|
|
| 1/4 cup |
chopped nuts (sliced almonds, slightly toasted) |
TOPPING DIRECTIONS
Combine cool whip, sour cream and lemon gelatin powder. Spread cream mixture over molded cherry gelatin. Garnish with sliced almonds, if desired.
*Compliments of Kalin Maple - Coldwell Banker, C&C Properties