Separate eggs; beat egg yolks. Add sugar and cook a few minutes until thick. Dissolve gelatin in a little water. Add to egg mixture. Fold in vanilla wafer crumbs, cherries and nuts. Beat egg whites until stiff; fold into mixture. Whip half the cream; fold this into mixture. Pour into a pyrex dish. Chill. Serve with whipped cream on top.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,