| 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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”