Berry-patch parfait pie (with pineapple variation)

Yield: 6 servings

Measure Ingredient
1 Baked 9" pie shell
1 pack Lemon-flavored gelatin
1¼ cup Hot water
1 Pt. strawberry ice cream
1½ cup Sliced, washed, hulled strawberries
½ cup Heavy cream, whipped

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 1¼ cups liquid. Substitute vanilla ice cream for strawberry. Omit strawberries. Fold in drained canned crushed pineapple from 1 No. 2 can.

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