1 Baked 9″ pie shell
1 pk Lemon-flavored gelatin
1 1/4 c Hot water
1 Pt. strawberry ice cream
1 1/2 c Sliced, washed, hulled
-strawberries
1/2 c 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 1 1/4 cups
liquid. Substitute vanilla ice cream for strawberry. Omit
strawberries. Fold in drained canned crushed pineapple from 1 No. 2
can.
Yields
6 Servings
