Yield: 1 Servings
|1 \N||Baked pie shell|
|½ cup||Sliced almonds; toasted|
|1 pack||Vanilla instant pudding mix|
|1½ cup||Cold milk|
|3 cups||Whipped cream or cool whip|
|3 cups||Fresh strawberries|
|3 drops||Red food coloring|
Cover bottom of pie crust with almonds. Mix pudding with milk, according to package directions. Fold in 1 cup whipped cream. Pour into pie shell. Slice berries, reserving a few whole berries for top. Arrange sliced berries atop filling, reserving ½ cup for glaze. GLAZE: Crush ½ cup berries; add water and cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook and stir until clear and thick. Tint red. Cool slightly and spoon over berries. Refrigerate until serving time. Top with remaining whipped cream.
MRS CHARLES LOESCHNER (BETTY SUE MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .