3 (1 lb. each) cans Bing cherries
3 (3 oz. each) pkg. black raspberry gelatin
2 1/4 c. hot water
1 1/2 c. dry or cocktail sherry wine
2 1/4 c. cherry juice (reserved from canned cherries)
1 1/2 c. sour cream
1 c. thinly sliced almonds

Drain cherries and save syrup. Dissolve gelatin in hot water. Add sherry and cherry syrup. Chill until slightly thickened. Add cherries, sour cream and almonds. Pour into a large lightly greased, mold and chill until firm. Serve with mayonnaise diluted with milk A great molded salad, serves 16-18.