| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bavarian | Desserts, Posted | 6 | Servings |
INGREDIENTS
| 1 | Package; (4-serving size) | |
| ; strawberry gelatin | ||
| 1 1/3 | c | Boiling water |
| 1 | Lemon; Juice of | |
| 1/4 | c | Seedless raspberry jam |
| 8 | oz | Frozen whipped topping; thawed |
| One 9-inch prepared chocolate-flavored | ||
| ; pie crust |
INSTRUCTIONS
In a large bowl, combine the gelatin, water, and lemon juice; mix until the gelatin is dissolved. Cover and chill until slightly thickened, but not firm, about 2 hours. With an electric beater on medium speed, beat for about 30 seconds or until broken apart. Add the raspberry preserves and whipped topping and continue beating for 2 to 3 minutes, or until thoroughly combined. Pour into the pie crust, then cover and chill until firm, at least 4 hours. NOTE: Top with additional whipped topping and fresh raspberries, strawberries, or blueberries, if desired. You can even top it with candy-coated chocolate candies or maraschino cherries. BUSTED BY MEG ANTCZAK 1/21/98 Recipe by: MR FOOD Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 22, 1998
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