1 (19 ounce) can cherry pie filling
2 cups orange sherbet
1 (3.8 ounce) package instant powdered sweetener
3 cups white sugar
1/2 cup orange juice
1 (1 ounce) envelope unflavored gelatin
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine cherry pie filling, sherbet, orange sherbet, and instant powdered sweetener. Bring to a simmer over high heat. Pour into pie pan.
Pour orange juice over pie. Cover, and refrigerate for at least 4 hours.
Remove pie from refrigerator, and frost with orange glaze mixture.