8" baked pie shell
16 oz. can pitted dark sweet cherries
3 oz. pkg. cherry Jello
1 pt. vanilla ice cream
3 tbsp. burgundy
1 tsp. lemon juice

Drain cherries reserving syrup; add enough water to syrup to make 1 cup liquid. Heat to boiling; dissolve Jello in boiling liquid. Add ice cream by spoonfuls stirring until melted; blend in wine and lemon juice; chill until mixture mounds. Quarter cherries; fold in Jello mixture; chill again if necessary, before putting into pastry shell; chill until firm; top with whipped cream.