1 can cherries; drained
1 cup boiling water
1 baked 9″ pie shell
½ cup sugar
1 (3 oz) cherry Jello
Combine Jello and sugar. Stir in boiling water and stir until completely dissolved. Use ¾ cup of cherry juice for cold water. Chill until thick. Stir in cherries. Put in shell and refrigerate until firm.
Topping:
1 cup sour cream
1 cup milk
1 (3 oz) instant vanilla pudding mix
Blend sour cream and milk. Stir in pudding mix and beat for one minute. Pour over firm Jello and seal edges well. Chill overnight or ½ day.