Sunday, July 7, 2013

Bananaberry Pie


1 small pkg. Jell-O strawberry-banana flavor gelatin
3/4 cup boiling water
1/3 cup cold water
2 1/2 cups thawed Cool Whip topping
1 1/2 cups strawberries, sliced
1 (9-inch) graham cracker pie crust
1 (4 serving size) Jell-O banana cream instant pudding and pie filling
3/4 cup milk


Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of Cool Whip. Stir in 3/4 cup of the strawberries. Spread mixture in pie crust shell. Chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of Cool Whip. Stir in remaining strawberries. Spread mixture over gelatin in pie crust. Chill until set, about 2 hours. Garnish with additional strawberries.

Serves 8

 **This recipe comes from St. Michael Lutheran Church's cookbook entitled Our Best Home Cooking.**

No comments: