- 2 packages (3 ounces each) regular or sugar-free raspberry or strawberry gelatin
- 2 cups boiling water
- 3 to 4 cups frozen whole strawberries
- Pastry for single-crust pie (8 or 9 inches)
- Whipped topping
- In a bowl, dissolve gelatin in water. Add frozen berries and allow to set a few minutes to thicken. When partially set, spoon into pie shell. Refrigerate. Garnish with whipped topping. Yield: 6 servings.
Originally published as Sparkling Strawberry Pie in Country Woman November/December 1991, p37
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Reviewed Sep. 18, 2008
"You need to add cornstarch to the water before you add the jello or it will be too syrupy"