Christmas Mousse

• 1/4 box gelatin (1 envelope)
• 1 pint cream
• 3/4 cup sugar
• 3/4 cup good sherry
• 1 teaspoon vanilla extract
• 1 cup slivered almonds
• 1 cup maraschino cherries, sliced

Soak gelatin in a cup of cool water for 1/2 hour.  Whip cream and add sugar and slowly pour in sherry.  Mix gelatin into the cream mixture.  Add and stir in vanilla, almonds and maraschino cherries.  Let stand overnight in the refrigerator.