No Bake Cherry Cream Pie

Products Used


  • 1 (3 oz) package cherry gelatin
  • 3/4 cup boiling water
  • 3/4 cup ice water
  • 1 1/4 cups heavy whipping cream
  • 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 1/2 teaspoon almond extract, optional
  • 10 ounces Maraschino Cherries, drained and sliced in half
  • 1 ready-to-use graham cracker pie crust


  1. In a large bowl, stir together gelatin and boiling water until gelatin is dissolved. Add cold water and stir until gelatin is thickened. 
  2. Using a whisk or hand mixer, whip heavy cream, confectioners sugar, and almond extract until stiff peaks are formed.
  3. Gently fold whipped cream into strawberry gelatin, mixing well. Fold in halved maraschino cherries.
  4. Pour into pie crust. Cover and chill in refrigerator for 4 hours or overnight.
  5. Top chilled pie with extra whip cream and maraschino cherries on top for decoration, if desired, and serve.
Imperial Sugar Insight

NOTE: The 1/2 teaspoon of almond extract will help to boost maraschino flavor. If you want your pie to be a cherry and almond flavored pie, increase almond extract to 1 teaspoon.

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.


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