Instructions: Drain cherries, reserving 3/4 cup juice; set cherries aside. Combine reserved juice, sherry, and jelly in a saucepan; bring to a boil. Remove from heat; add cherry-flavored gelatin, stirring until gelatin dissolves. Stir in lemon juice.

Pour into a 4 cup serving bowl, and chill until the consistency of unbeaten egg white. Fold in cherries, and refrigerate until firm.

Yield: 8 servings.

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