2 1/2 c. canned red drained cherries
1/2 c. sugar
1/4 tsp. salt
1 pkg. cherry Jello
2 1/4 c. warm cherry juice and water
1 (9 inch) pie shell, baked

Combine cherries and sugar, dissolve Jello in warm water and cherry juice. Add salt, pour over cherries. When slightly thick turn into cold pie shell, chill until thick. Serve with whipped cream.