Cherry parfait pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cherry gelatin powder |
| 1¾ | cup | Boiling water |
| ¾ | cup | Cherry preserves |
| 3 | tablespoons | Lemon juice |
| ½ | cup | Evaporated milk (White House); chilled * |
| 9 | Inch baked pie shell | |
Directions
Dissolve gelatin in boiling water. Chill until syrupy. Beat until foamy and light. Add preserves. Add lemon juice to milk. Beat until thick and fluffy.
Add to whipped gelatin; turn into baked pie shell. Chill until set.
Decorate with whipped cream and fresh or canned cherries, if desired. * Milnot is also a very whippable evaporated milk. MC formatting by bobbi744@...
Recipe by: A & P (Ann Page) recipe from 60s Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998