Cherry Crunch Pie - cooking recipe

Ingredients

1 lb. can red sour pitted cherries
3/4 c. sugar
1/8 tsp. cinnamon
1/2 c. chopped nuts
1 baked 9-inch pie shell, cooled
3 oz. pkg. cherry or black cherry jello
1 c. boiling water
few drops red food coloring

Preparation

Drain cherries, reserving 1/2 cup of syrup.
Dissolve gelatin, sugar and cinnamon in boiling water; add reserved syrup.
Chill until thickened.
Fold in cherries, nuts and food coloring.
Chill in pie shell until firm.
Garnish with Cool Whip, if desired.
This recipe comes from Hills and Pines Garden Club, Raleigh, North Carolina.