Strawberry Bavarian Pie
Yield
1 PiePrep
20 minCook
0 minReady
5 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pkg |
jello
strawberry |
*
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
water
boiling |
|
| ¼ | cup |
water
cold |
|
| 1 | pint |
strawberries
hulled and halved |
*
|
| 1 ¾ | cups |
whipped topping, prepared
thawed |
|
| 1 | each |
pie shell (9 inch)
baked and cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pkg |
jello
strawberry |
*
|
| 59 | ml |
sugar
|
|
| 237 | ml |
water
boiling |
|
| 59 | ml |
water
cold |
|
| 473 | ml |
strawberries
hulled and halved |
*
|
| 414 | ml |
whipped topping, prepared
thawed |
|
| 1 | each |
pie shell (9 inch)
baked and cooled |
|
Directions
Dissolve gelatin and sugar in boiling water.
Add col water. Chill until thickened.
Arrange strawberries in bottom of pie shell. With electric mixer at medium speed, beat thickened gelatin until fluffy, thick and about doubled in volume.
Blend in 1 cup of the whipped topping.
Chill until mixture mounds.
Spoon over berries in pie shell.
Chill about 4 hours. Garnish with remaining whipped topping and additional berries, if desired.
