Cherry Parfait Pie

Title:
Cherry Parfait Pie

Yield:
6 Servings

Categories:
Desserts,
Pastries




Ingredients:





     1 pk Cherry gelatin powder


 1 3/4 c  Boiling water


   3/4 c  Cherry preserves


     3 tb Lemon juice


   1/2 c  Evaporated milk (White


          -House); chilled *


     9    Inch baked pie shell






 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 whippable 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 
on


 Mar 25, 1998