1 sm. pkg. vanilla jello sugar-free pudding (be sure to use the one that HAS TO BE COOKED)
1 sm. pkg. cherry sugar-free jello
2 (16 oz.) cans cherries IN WATER
1/2 tsp. almond extract
12 packets Equal (added after removed from the fire)

Drain the cherries; save the juice and add enough water to make 2 cups of liquid.

Mix the dry pudding, dry jello, 2 cups of liquid mix and almond extract. Bring to a rolling boil, stirring constantly. Remove from the fire and add the cherries and Equal. (This will make filling for one 8-inch pie or can use just as a pudding.) Top with Cool Whip if desired.

You can also use frozen cherries. If you do, then add 1 cup water to the cherries and heat. Do not need to boil. Drain the cherries, saving the liquid and add enough water to make 2 cups. I used 1 quart of cherries - this is enough to make a 9-inch pie. You will have to use at least 6-8 more packets of Equal as there are more cherries here than in one can. Use at least 1/2 teaspoon almond extract.