Instructions: Drain and chop cherries; reserve juice. Soften gelatin in 1/4 cup cherry juice. Beat together egg yolks, sugar, salt, lemon juice and 1/2 cup cherry juice. Stir over boiling water until thick. Fold in gelatin and cherries.

Chill until thick and syrupy. Beat egg whites; fold into cherry mixture.

Pour into crust. Chill until firm, about 3 hours. Serve garnished with toasted almonds.

Makes 6 to 8 servings.

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