Title: Cherry parfait pie
 Categories: Bobbie - no, Desserts, Pies & tart
      Yield: 6 Servings
 
      1 pk Cherry gelatin powder
  1 3/4 c  Boiling water
    3/4 c  Cherry preserves
      3 tb Lemon juice
    1/2 c  Evaporated milk (White
           -House); chilled *
      9    Inch baked pie shell
 
  Dissolve gelatin in boiling water. Chill until syrupy. Beat until
  foamy and light. Add preserves. Add lemon juice to milk. Beat until
  thick and fluffy. Add to whipped gelatin; turn into baked pie shell.
  Chill until set. Decorate with whipped cream and fresh or canned
  cherries, if desired. * Milnot is also a very whippable evaporated
  milk.