1 baked 9 inch pie shell
1 lg. 13 oz. can pitted Bing cherries
1 pkg. cherry jello1/2 c. sherry wine
1 c. whipped whipping cream
1/3 c. slivered toasted almonds

Drain cherries saving juice. To juice add enough water to make 1 3/4 cups; heat juice. To the hot juice add Jello and stir until dissolved. Add sherry wine. Refrigerate until thick and syrupy. Fold in drained cherries, 1/2 whipped cream and almonds. Refrigerate until stiff enough to hold shape. Turn into pie shell. Refrigerate. To serve, garnish with remaining whipped cream.