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A billowy cloud of strawberry cream filling
in a graham cracker crust.
Strawberry Angel
Pie
- 1 (9-inch) graham cracker crust
- 1 (3-ounce) package strawberry flavored
gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) container frozen whipped topping, thawed
1 cup fresh sliced strawberries
Additional strawberries for garnish
- Dissolve the strawberry gelatin in 1 cup
boiling water in a large mixing bowl; add the 1/2 cup cold water,
mixing well. Chill until mixture is the consistency of unbeaten
egg white.
- Fold in whipped topping and the 1 cup
sliced strawberries. Spoon into the graham cracker crust. Refrigerate
for a minimum of 4 hours or overnight. Garnish with additional
strawberries just before serving, if desired.
Serves 6 to 8.
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