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1
Crust:.
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2
Mix together and press into pie dish.
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3
Bake at 325* for 20 to 25 minutes.
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4
Remove from oven, cool, and set aside.
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5
Cream Cheese Bottom Filling:.
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6
Cream together the confectioners sugar, cream cheese, liqueur, and whipping cream.
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7
Spread 3/4 of the mixture onto the bottom of the cooled crust.
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8
Refrigerate the remaining 1/4 of the mixture.
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9
Clean, pit, and drain the fresh cherries.
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10
Fill each cherry with remaining refrigerated cream cheese mixture.
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11
Stach the filled cherries on top of the mixture on the crust.
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12
Cherry Liqueur Filling:.
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13
In a saucepan, mix the sugar and cornstarch; add water and bring to boil.
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14
Remove from heat; add Jell-O and several drops of red food coloring.
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15
Add desired flavoring and cherry Amaretto liqueur, stirring after each addition.
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16
Pour 1/2 of warm mixture over stached cherries.
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17
Place pie and saucepan with remaining cherry filling in refrigerator.
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18
Refrigerate for about 1 hour or until mixture thickens, then remove.
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19
Spoon remaining thickened mixture over cherries.
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20
Let chill for several hours until firmly set.
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21
Garnish, if desired, using pastry bag filled with pink tinted whipped cream.
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22
Sliced almonds may also be used.
