1/2 c. sugar
1/4 c. flour
1/2 tsp. salt
1 env. Knox gelatin
1 3/4 c. milk

Blend first group, cook over medium heat, stirring constantly. Boil one minute. Place pan in cold water, cooling until mixture mounds slightly when dropped from spoon.

3/4 tsp. vanilla
1/4 tsp. almond flavoring

Add flavorings.

3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Beat well until shiny and stiff. Add to mixture.

1/2 c. whipping cream, whipped stiff
1 c. moist coconut

Fold in whipped cream and coconut.

Pour into previously baked 8 inch pie shells. Chill at least 2 hours. Sprinkle with coconut, decorate with maraschino cherries.