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Chocolate-Cherry Chiffon Pie: 24 cream-filled chocolate sandwich cookies, 2 Tbs butter, 1 cup boiling water, 1 (6-ounce) box cherry-flavored gelatin, 1⁄2 cup ice, 1 (16-ounce) container Cool Whip thawed, 1 (12-ounce) package frozen cherries, thawed. Combine cookies & butter until crumbs form, put into a 9" deep-dish pie plate. In bowl, combine boiling water and gelatin, stir until gelatin is dissolved. Add ice, and stir until melted. Fold in Cool Whip & cherries. Freeze at least 2 hrs.