Eelgant chocolate raspberry pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (4-serving size) Jell-O brand gelatin; raspberry flavor |
| 1¼ | cup | Boiling water |
| 1 | pint | Vanilla ice cream; softened |
| 1 | Packaged chocolate crumb crust | |
| 3 | tablespoons | Parkay margarine |
| 2 | Squares Baker's semi-sweet chocolate | |
| Cool Whip whipped topping; thawed (optional) | ||
| Raspberries (optional) | ||
Directions
DISSOLVE gelatin in boiling water. Spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened, about 10 minutes. Pour into crust. Chill until firm, about 2 hours.
MELT margarine with chocolate; cool. Spread over pie. Chill until chocolate mixture hardens. Garnish with whipped topping and raspberries, if desired.
Note: For ease in serving, let pie stand 5 minutes after spreading on chocolate. With knife, lightly score pie into serving-size pieces. Chill as directed above.
MAKES 8 servings, Prep time: 15 minutes, Chill time: 2-½ hours From <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .