Recipe - Black Cherry Burgundy Pie

1 cup Water
One fourth cup Sugar
1 pack Cherry gelatin (3 oz.)
2 cup Fresh dark sweet cherries,
pitted
1 pt Vanilla ice cream
3 tablespoon Burgundy
1 teaspoon Lemon juice
1 Baked pie shell (9 inch)

Bring water to boil and dissolve sugar and gelatin. Stir in cherries. Add
ice cream a spoonful at a time until melted. Blend in burgundy and lemon
juice. Pour into pie shell and chill until set. May use maraschino cherry
juice instead of water, or use blackberry ice cream instead of vanilla.
Almond or vanilla extract may be used instead of burgundy, and pie can be
topped with whipped cream and cherries.

Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 16:18:14 0500

From: Chris & Karen sanburns@M2.SPRYNET.COM