2 tbsp. cornstarch
2/3 c. sugar
1 (6 oz.) pkg. cherry-flavored gelatin
1 qt. (4 c.) fresh or frozen red tart cherries
2 c. whipped topping
2 (8 inch) pie shells, baked

Bring corn starch and sugar to a boil over low heat. Boil about 2 minutes until thick and clear. Stir in gelatin. Add cherries. Chill until mixture starts to set. Pour in pie shells. Makes two 8-inch pies. Use half of recipe for one pie.

My own recipe.