1 can pitted Bing cherries
1 pkg. cherry Jello
1/2 c. sherry
1/3 c. slivered almonds

1. Drain cherries and save syrup. Add enough water to syrup to make 1 3/4 cups of liquid.

2. Bring liquid to simmer. Dissolve Jello. Stir. Add sherry, cherries and almonds. Pour into serving dish.

3. Refrigerate until set. Serve with whipped cream.