Cherry-ladyfinger dessert

Yield: 8 servings

Measure 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.
\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

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