Yield: 6 servings
|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.