Berry-patch parfait pie (with pineapple variation)
6 servings
Ingredients
| Quantity | 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 |
Directions
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.