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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 |
|
