Cherry-ladyfinger dessert
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Cherries, red sour; pitted |
| ½ | cup | Sugar |
| 3 | ounces | Gelatin, cherry flavored |
| ½ | pint | Cream, whipping |
| 1 | pack | Ladyfingers; 3 oz. pkg. |
| Cream, whipped; optional | ||
| Cherries, maraschino; opt. | ||
Directions
Drain cherries, reserving juice, set cherries aside. Measure cherry juice and add enough hot water to make 1 cup; combine with sugar in a saucepan and bring to a boil. Dissolve gelatin in hot liquid; chill until mixture is slightly thick.
Whip cream and fold into thickened, cooked gelatin mixture. Fold in cherries. Line bottom of 8-inch square pan with halved ladyfingers.
Spread cherry mixture evenly over ladyfingers. Refrigerate overnight. To serve, garnish with whipped cream and maraschino cherries, if desired.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 04-25-95