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Combine freshly crushed graham
cracker crumbs, sugar and
butter; reserve 1/4 cup, and
press the rest into a 9"
buttered pie plate. Bake
for 8 to 10 minutes at 350 F. in
preheated oven. Reserve
1/4 cup of the evaporated milk,
chilling the rest of the milk
almost to the freezing point.
Drain juice from cherries, add
water to make one cup, and bring
to a boil. Pour over jello,
stir until jello is dissolved
and add lemon juice. Chill
to the consistency of unbeaten
egg whites. While jello
chills, fluff the cream cheese
with the 1/4 c. reserved milk,
and sugar. Beat chilled
jello until frothy. Whip
milk to consistency of whipped
cream. Fold milk and
cherries into jello mixture, and
add almond flavor.
Place
1/3 of the cherry mixture in pie
shell, cover with 1/2 of the
cheese mixture, then add 1/2 of
the remaining cherry mixture,
then the cheese mixture, and top
with the balance of the cherry
mixture. Sprinkle with the
reserved cracker crumbs.
Chill before serving. |
