PREPARATION:

1. Prepare whipped topping according to package directions using milk and vanilla; set aside. Combine gelatin and sugar in small saucepan; stir in water. Let stand 5 minutes to soften. Heat over low heat until gelatin is completely dissolved. Cool to room temperature. Set aside 1 cup cherries without juice for garnish. Place remaining cherries and juice in blender. Add lemon juice, almond extract and gelatin mixture; process until blended. Fold cherry purée into whipped topping. Pour mixture into Bundt pan or ring mold. Refrigerate 4 hours or overnight until jelled.
2. To serve, unmold mousse onto large serving plate. Spoon remaining 1 cup cherries into center of mousse. Serve with Vanilla Sauce. Garnish with fresh mint, if desired.