Yield: 8 servings
|16 ounces||Cherries, red sour; pitted|
|3 ounces||Gelatin, cherry flavored|
|½ pint||Cream, whipping|
|1 pack||Ladyfingers; 3 oz. pkg.|
|\N \N||Cream, whipped; optional|
|\N \N||Cherries, maraschino; opt.|
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