4 oz Pkg strawberry gelatin
1 1/3 c Boiling water
1 ea Juice of 1 lemon
1/4 c Seedless raspberry jam
8 oz Container frozen whipped
– topping, thawed
1 ea 9″ prepared chocolate
-flavored pie crust
=======================================================
============== ==== == In a large bowl, combine the gelatin, water,
and lemon juice; mix until the gelatin is dissolved. Cover and shill
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. Ass 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.
Yields
6 Servings