Tart Cherry Pie

2 cans (14-1/2 ounces each) pitted tart cherries
1 package (.8 ounce) cook-and-serve vanilla pudding mix
1 package (.3 ounce) cherry gelatin
4 teaspoons sugar
1 pastry shell (9 inches), baked

Drain cherries, reserving juice; set cherries aside. In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly.

Remove from the heat; stir in gelatin powder and sweetener until dissolved. Stir in cherries; transfer to pastry shell. Cool completely. Store in the refrigerator. Makes 8 servings.