Dessert, Family, Juanita Glor, Pie
(From Ethel Cartwright)
1 box cherry Jell-O
1 small jar maraschino cherries, drained, and diced – reserve juice
1 cup sugar
1 cup whipping cream, whipped
1 cup egg whites, beaten
1 cup nuts – walnuts
1 pkg. chocolate hydrox cookies, rolled into crumbs
Drain juice from cherries and add enough water to make 1 cup. Bring to boil.
Add sugar and Jell-O. Stir till dissolved. Let set until thick and syrupy.
Fold beaten egg whites into whipped cream. Add diced cherries and nuts into Jell-O. Stir till well blended.
Place some of the cookie crumbs into the bottom of a glass dish. Add Jell-O mixture, pat till smooth. Sprinkle with more cookie crumbs. Chill.
May be made 2 or 3 days ahead of time to be served.
(From Ethel Cartwright)