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How to make it

  • In a small bowl, soften the gelatin in the cold water. Set aside.
  • In a suitably sized saucepan, mash 2 cups (half) of the cherries with the white sugar. Next, add in cornstarch and lemon juice; stirring gently.
  • Cook over a medium heat, stirring until the mixture turns thick and transparent.
  • Remove from the heat and add the gelatin and stir.
  • Slice the other 2 cups of cherries into the crust, then pour the mixture over top.
  • Chill for 5-6 hours.
  • Serve with whipped cream.

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