Ingredients
2 cans (14-1/2 ounces each) pitted tart cherries1 package (3 ounces) cook-and-serve vanilla pudding mix1 package (.3 ounce) sugar-free cherry gelatinSugar substitute equivalent to 4 teaspoons sugar1 pie crust (9 inches), baked
Preparation
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 pie crust. Cool completely. Store in the refrigerator.
