Cherry Parfait Pie

Cherry Parfait Pie
 
 1 pk Cherry gelatin powder
 1 3/4 cups Boiling water
 3/4 cup Cherry preserves
 3 tablespoons Lemon juice
 1/2 cup Evaporated milk (White
 9 Inch baked pie shell

Instructions:

Dissolve gelatin in boiling water. Chill until syrupy. Beat until foamy and light. Add preserves. Add lemon juice to milk. Beat until thick and fluffy. Add to whipped gelatin; turn into baked pie shell. Chill until set. Decorate with whipped cream and fresh or canned cherries, if desired. * Milnot is also a very whip-able evaporated milk.

MC formatting by bobbi744@sojourn.com Recipe by: A & P (Ann Page) recipe from 60s Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 25, 1998
 

Visit the Parfait Store