4 oz. crispy rice cereal
8 tsp. butter
1/2 tsp. brown sugar
16 oz. skim milk
1 pkg. low calorie vanilla pudding
2 c. frozen unsweetened cherries
1 tbsp. unflavored gelatin

Process cereal in blender to make crumbs. Combine crumbs, sugar and butter. Spray 8 inch square cake pan with release agent. Spread crumb mixture evenly on bottom of dish. Bake at 350 degrees for 6 to 8 minutes. Cool completely.

Combine pudding mix and milk according to package directions; cool. Place cherries in saucepan and heat. Drain; reserve liquid. Heat juice to boiling and add gelatin. Stir until dissolved. Mix with cherries and cool in refrigerator until nearly set. Spread over crust and top with pudding. Refrigerate until firm.