1 (1lb.) can pitted tart red cherries (water pack)
1 envelope unflavored gelatin
1c. cold water
1 (3¼oz.) pkg. vanilla pudding and pie filling mix
Fewdrops of red food color
1 (2oz.) pkg. dessert topping mix
Drain cherries, saving juice.
Soften gelatin in water.
Prepare pie filling as directed on package, using 2 c. milk and 2 tblsp. sugar. Remove 1 c. of hot filling; add gelatin to it and stir until dissolved. Add remaining 2 tblsp. sugar and stir in cherry juice slowly. Add food color to tint mixture delicate pink. Cover and chill in refrigerator until partially set (about 1½ hours).
Stir remaining hot filling until smooth. Add cherries and pour into pie shell. Cover and cool.
Prepare dessert topping as directed on package, using ½ c. milk and vanilla. Beat partially set gelatin mixture until smooth. Fold into whipped topping. Pile lightly on cherry filling, spreading evenly to edges. Chill several hours before serving.