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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.

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.