1 Package; (4-serving size)
; strawberry gelatin
1 1/3 c Boiling water
1 Lemon; Juice of
1/4 c Seedless raspberry jam
8 oz Frozen whipped topping;
-thawed
One 9-inch prepared
-chocolate-flavored
; pie crust
In a large bowl, combine the gelatin, water, and lemon juice; mix until the
gelatin is dissolved. Cover and chill until slightly thickened, but not
firm, about 2 hours. With an electric beater on medium speed, beat for
about 30 seconds or until broken apart. Add the raspberry preserves and
whipped topping and continue beating for 2 to 3 minutes, or until
thoroughly combined. Pour into the pie crust, then cover and chill until
firm, at least 4 hours.
NOTE: Top with additional whipped topping and fresh raspberries,
strawberries, or blueberries, if desired. You can even top it with
candy-coated chocolate candies or maraschino cherries.
BUSTED BY MEG ANTCZAK 1/21/98
Yields
6 Servings