1. Add cherry juice to large measuring cup. Add enough water to juice to make 1-1/4 cups total liquid.
2. Add liquid to microwave safe bowl. Microwave 2 minutes.
3. Remove from microwave. Stir in black cherry gelatin until dissolved.
4. Stir softened vanilla ice cream into gelatin mixture.
5. Refrigerate mixture 10 minutes.
6. Fold thawed whipped topping, toasted almonds, and well drained cherries into ice cream mixture.
7. Spoon into graham cracker pie crust.
8. Refrigerate until firm, 3-4 hours.
9. Garnish with whipped topping and almonds. |
