Berry-Patch Parfait Pie (With Pineapple Variation)
Yield
6 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 1 | package |
gelatin, flavored
lemon |
|
| 1 ¼ | cups |
water
hot |
|
| 1 | pint |
strawberry ice cream
|
* |
| 1 ½ | cups |
strawberries
sliced, washed, hulled |
|
| ½ | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 1 | package |
gelatin, flavored
lemon |
|
| 296 | ml |
water
hot |
|
| 473 | ml |
strawberry ice cream
|
* |
| 355 | ml |
strawberries
sliced, washed, hulled |
|
| 118 | ml |
heavy whipping cream
whipped |
|
Directions
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 1¼ cups liquid.
Substitute vanilla ice cream for strawberry.
Omit strawberries. Fold in drained canned crushed pineapple from 1 No. 2 can.
