| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies, Desserts |
6 |
Servings |
INGREDIENTS
| 20 |
oz |
Frozen Raspberries, thawed |
| 2 |
c |
Vanilla Wafer Crumbs |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 5 |
tb |
Butter, melted |
| 1 |
pk |
Unflavored Gelatin |
| 1/4 |
c |
Water, cold |
| 1/2 |
ts |
Lemon Peel |
| 1/2 |
pt |
Heavy Cream |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2
teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake
in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix
the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon
peel and heat to boiling. Remove from heat; add gelatin and stir until
melted. Chill until mixture just begins to thicken. Whip cream; add
vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour
into pie shell. Chill. Decorate with additional whipped cream if desired.
Source: Missouri Cookin'
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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