Berry bavarian pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Package; (4-serving size) | |
| ; strawberry gelatin | ||
| 1⅓ | cup | Boiling water |
| 1 | Lemon; Juice of | |
| ¼ | cup | Seedless raspberry jam |
| 8 | ounces | Frozen whipped topping; thawed |
| One 9-inch prepared chocolate-flavored | ||
| ; pie crust | ||
Directions
In a large bowl, combine the gelatin, water, and lemon juice; mix until the gelatin is dissolved. Cover and chill until slightly thickened, but not firm, about 2 hours. With an electric beater on medium speed, beat for about 30 seconds or until broken apart. Add the raspberry preserves and whipped topping and continue beating for 2 to 3 minutes, or until thoroughly combined. Pour into the pie crust, then cover and chill until firm, at least 4 hours.
NOTE: Top with additional whipped topping and fresh raspberries, strawberries, or blueberries, if desired. You can even top it with candy-coated chocolate candies or maraschino cherries.
BUSTED BY MEG ANTCZAK 1/21/98
Recipe by: MR FOOD
Posted to brand-name-recipes by Beach Princess<barbra@...> on Jan 22, 1998