Cherry Burgundy Pie
- 1 lb
- can pitted dark sweet cherries
- 3 oz
- package cherry flavored gelatin
- 1 pt
- vanilla ice cream
- 1 tsp
- lemon juice
- 3 Tbsp
- red burgundy
- 8 inch baked pastry shell, cooled
Add ice cream by spoonfuls, stirring till melted.
Blend in lemon juice and wine.
Quarter cherries; fold into mixture.
Chill again, if necessary to mound before piling into shell.