White Christmas Pie

Blend 1/2 cup sugar, flour, gelatin and salt. Stir in the milk gradually, cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Cool until the mixture mounds slightly when dropped from a spoon. Blend in vanilla and almond flavoring. Make a meringue of the egg whites, cream of tartar and 1/2 cup sugar. Fold meringue and whipped cream into the above mixture; fold in the coconut. Put into the cooled pie shell. Decorate with maraschino cherries and sprinkle with additional coconut. Refrigerate and serve. Makes 6 to 8 servings.