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2 can(s)pitted tart cherries - 14 1/2 oz each
1 pkgcook and serve vanilla pudding mix (3 oz)
1 pkgsugar free cherry gelatin (.3 oz)
4 tspsplenda (equivalent to 4 t sugar)
1 pkg9 in pie shell - baked
How to Make Tart Cherry Pie
- Drain cherries, reserving juice; set cherries aside.
- In a large saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly.
- Remove from the heat; stir in gelatin powder and sweetener until dissolved. Stir in cherries; transfer to pastry shell. Cool completely. Store in the refrigerator.
Read more: tasteofhome.com/...pie#ixzz3JeewmBso