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Strawberry Cloud Pie
1 package (3 ounces) ladyfingers

1 package (4-serving size) strawberry gelatin

3/4 cup boiling water

1 cup cold water

1 container (8 ounces) frozen whipped topping, thawed

1/2 cup unsifted confectioners' sugar

2-1/2 cups sliced fresh strawberries

Additional fresh strawberries for garnish
Line bottom and side of 9-inch pie plate with ladyfinger halves, split sides up; set aside. In large bowl dissolve gelatin in boiling water. Stir in cold water. Refrigerate until thickened but not set, 40 to 50 minutes. Add whipped topping and confectioners' sugar, stirring with wire whisk or fork to blend. Refrigerate until almost set, 30 to 40 minutes. Fold in sliced strawberries. Spoon high into ladyfinger crust. Cover and refrigerate several hours or overnight. Garnish with additional strawberries just before serving.

6 to 8 servings

Specialty Bakers, Inc., 450 South State Road, Marysville, PA 17053