1 (6 oz.) Graham Cracker Pie Crust
1 (16 oz.) Can Dark Sweet Cherries, pitted
1 (3 oz.) pkg. Black Cherry Gelatin
1 Pint Vanilla Ice Cream, softened
1 C. Whipped Topping, thawed
1/3 C. Sliced Toasted Almonds (optional)
Drain cherries, saving juice. Add enough water to cherry juice to make 1 1/4 cups liquid; heat. Add gelatin and stir to dissolve completely. Remove from heat and stir in ice cream, blending until smooth. Refrigerate until consistency of unbeaten egg whites (5-10 minutes). Blot cherries with paper towel to pick up any remaining moisture. Fold in whipped topping and almonds. Add cherries. pour into crust. Refrigerate 3-4 hours, or until firm.