Cherry-Sherry Jubilee - cooking recipe

Ingredients

1 (No. 2 1/2) can pitted Bing cherries
water
1 pkg. black cherry jello
1/2 c. dry sherry
1/3 c. slivered, toasted almonds
whipped cream

Preparation

Drain the syrup from the canned cherries and add water to make 1 3/4 cups liquid.
Heat the liquid to a simmer; add the jello and stir to dissolve.
Add sherry.
Add the drained cherries and almonds.
As with additions to all gelatin mixtures, solids will distribute better if you can wait until the gelatin is partially set.
Serve topped with whipped cream.