Fluffy Strawberry Pie

Graham Cracker Crust (below)
3/4 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon grated lime peel
1/2 cup lime juice (4 limes)
1 1/2 cups whipping (heavy) cream
3/4 cup powdered sugar
1 pint (2 cups) strawberries, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired


Prepare and bake Graham Cracker Crust (below).

Pour boiling water on gelatin in large bowl; stir until gelatin is
dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or
until very thick but not set.

Beat gelatin mixture with electric mixer on high speed about 4 minutes,
scraping bowl occasionally, until thick and fluffy; set aside. Beat
whipping cream and powdered sugar in chilled large bowl on high speed until
stiff. Gently stir whipped cream and crushed strawberries into gelatin
mixture. Pour into crust.

Refrigerate about 3 hours or until set. Garnish with whipped cream and
strawberry halves. Cover and refrigerate any remaining pie.

Graham Cracker Crust
1 1/2 cups (about 20 squares) graham crackers, finely crushed
1/3 cup margarine, butter or spread,* melted
3 tablespoons sugar

Heat oven to 350 F. Mix all ingredients. Press mixture firmly against
bottom and side of pie plate, 9x 1 1/4 inches. Bake about 10 minutes or
until light brown; cool.

*If using spread, use only stick that has more than 65% vegetable oil.

Makes 8 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.