1 Baked 9″ pie shell 1 1/2 c Sliced, washed, hulled
1 pk Lemon-flavored gelatin -strawberries
1 1/4 c Hot water 1/2 c Heavy cream, whipped
1 Pt. strawberry ice cream
About 1 hr. before serving or early in day: In 2-qt. saucepan, dissolve
gelatin in hot water. Add ice cream by spoonfuls, stirring until melted.
Refrigerate right in pan until thickened but not set–about 15 min. Fold in
berries, reserving a few for garnish. Turn into baked pie shell.
Refrigerate until set–about 25 min. Garnish with circle of whipped cream.
Tuck in reserved strawberry slices.
PINEAPPLE PARFAIT PIE: Omit water; use pineapple juice drained from 1 No. 2
can crushed pineapple, plus enough water to make 1 1/4 cups liquid.
Substitute vanilla ice cream for strawberry. Omit strawberries. Fold in
drained canned crushed pineapple from 1 No. 2 can.
Yields
6 servings