Ingredientsservings 277 cals
- In a small bowl, soften gelatin in cold water. Set aside.
- In a medium saucepan, mash half the cherries with the sugar. Stir in cornstarch, lemon juice, and food coloring. Cook over medium heat, stirring until thick and transparent. Remove from heat. Add gelatin, and stir briskly.
- Slice remaining cherries into the crust, and pour gelatin mixture over cherries. Chill at least 4 hours before serving.
Per Serving: 277 calories; 8.7 g fat; 50.1 g carbohydrates; 2.4 g protein; 9 mg cholesterol; 115 mg sodium. Full nutrition
ReviewsRead all reviews 11
I had four cups of fresh cherries which needed to be used on this 95 degree summer day. This no-bake recipe was perfect for keeping the kitchen cool and really tasty in addition. My husband re...
This is very close to what my husbands grandmother used to make 50+ years ago. The recipe was lost(by me) several years ago. I would use less sugar(3/4c) and mix the cornstarch into the lemon ...
Super great taste, so the 4 sars are only because of my own fault...this is the first cherry pie I've tried making, and, well, I should not have tried to improvise. Here's what NOT to do: don't...
I LOVE cherries but my husband does not. Believe it or not he ate 2 pieces! Thanks for a great keeper! :-)
OMG, what a great pie!! It was SO delish. I brought some pieces into work and everyone raved about it!! And it was fairly simple to make. I didn't use as much sugar as the recipe called for so a...
Love this recipe! Everyone that has it loves how tart it is. Instead of the wafer crust I use a pie crust. Yum!
This was a very nice, refreshing change from the usual double crust, warm cherry pie. The wafer crust really hits the spot and the pie overall looks lovely. Thanks!
I made this with a chocolate crust and it is AWESOME!!!! Topped it off with a little whipped cream - YUMMY!!!