Sweet Cherry 'Pie'

2, 1lb, bags frozen dark sweet cherries, thawed

1 cup cherry juice, from thawed cherries

1 1/2 cups water

2 2/3 cups Splenda granular

2 Tbs cornstarch

6 grams sugar free black cherry jello

1/4 cup Karo syrup

1 tsp almond extract

1, 10 oz sugar free angel food cake

1, 8oz container sugar free fat free cool whip

Thaw cherries thoroughly reserving juice.  Once drained place cherries in separate bowl and set aside.  Remove cake from container and cut into 1/2 " or 3/4" thick slices.  Place cake in bottom of an 8" by 8" glass dish, completely covering the bottom of the dish.  Set aside.  **Note--there will be a little cake left over.  Combine Splenda, cornstarch, and jello in a large saucepan.  Stir in cherry juice, water, karo syrup and almond extract.  Place on stove and bring to a rolling boil.  Cook, stirring often, until mixture thickens.  Pour mixture over cherries until just covered. Again, there sill be a little left over, about 1/2 cup or so.  Combine and spread cherries over cake.  Refrigerate until set and thoroughly COLD. Spread with cool whip just prior to serving.  Makes 9 servings @ 2 points each