2 c. fresh sweet cherries
3/4 c. water
1 (3 oz.) pkg. lemon flavored gelatin
1 pt. pineapple sherbet
1/4 c. chopped walnuts
Whole cherries for garnish
Mint sprig for garnish

Pit and slice cherries. Bring water to boil. Stir in gelatin to dissolve. Add sherbet by spoonfuls, stirring until well blended and partially set. Fold cherries into gelatin along with walnuts. Pour into 1 quart mold; chill until firm. Unmold and garnish with whole cherries and mint sprigs. Makes 5-6 servings.

Well drained, canned sweet cherries may be used when fresh cherries are not available. May be prepared early in the morning or a day ahead of time.