1 Baked pie shell
1/2 c Sliced almonds; toasted
1 pk Vanilla instant pudding mix
1 1/2 c Cold milk
3 c Whipped cream or cool whip
3 c Fresh strawberries
1/2 c Water
1/4 c Sugar
2 ts Cornstarch
3 dr 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 1/2 cup for glaze. GLAZE: Crush 1/2 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,
Yields
1 Servings
