Source:

Taste of Home magazine, Aug/Sept. 1999 issue, p. 16

Serves/Makes:1 pie

Ingredients

• 2 cans (16 oz (448 grm). each) pitted tart cherries
• 1 pkg. (3/4 oz (22.4 grm).) cook-and-serve sugar-free vanilla pudding mix
• 1 pkg. (1/4 oz (8.4 grm).) sugar-free cherry gelatin
• artificial sweetener equivalent to 4 tsp (20 ml) sugar
• 1 pastry shell (9 inches), baked (can use graham cracker crust)

Preparation

• Drain cherries, reserving juice; set cherries aside.
• In a saucepan, combine cherry juice and dry pudding mix.
• Cook and stir until mixture comes to a boil and is thickened and bubbly.
• Remove from the heat; stir in gelatin powder and sweetener until dissolved.
• Stir in the cherries; transfer to pastry shell.
• Cool completely.
• Store in the refrigerator.

Comments

I have made this pie using strawberries and strawberry jello. Use water as the liquid to mix with the pudding. Our family really liked it, especially with homemade whipped cream on top!