Cherry Delight

(From Ethel Cartwright)

1 box cherry Jell-O
1 small jar maraschino cherries, drained, and diced – reserve juice
1 cup sugar
1 cup whipping cream, whipped
1 cup egg whites, beaten
1 cup nuts – walnuts
1 pkg. chocolate hydrox cookies, rolled into crumbs

Drain juice from cherries and add enough water to make 1 cup. Bring to boil.

Add sugar and Jell-O. Stir till dissolved. Let set until thick and syrupy.

Fold beaten egg whites into whipped cream. Add diced cherries and nuts into Jell-O. Stir till well blended.

Place some of the cookie crumbs into the bottom of a glass dish. Add Jell-O mixture, pat till smooth. Sprinkle with more cookie crumbs. Chill.

May be made 2 or 3 days ahead of time to be served.

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