Raspberry Parfait Pie

  • Baked crust for 8 or 9 inch pie
  • 1 1/2 cups whole fresh or frozen red raspberries
  • Juice from thawed raspberries and enough water to make 1 1/4 cups liquid
  • 1 package raspberry jello
  • 1 pint vanilla ice cream
  1. Boil water/juice and add the jello.
  2. Stir off heat until dissolved.
  3. Add ice cream to hot liquid and stir to melt.
  4. Chill until mixture is thickened but not set – 25 to 30 minutes.
  5. Fold in raspberries.
  6. Turn into cooled, baked pie shell. Chill until firm – 30-40 minutes.
  7. Top with whipped cream and whole berries if desired.
  • “Frances had it just plain and it’s good.”

via Virginia Goucher Lehman
Recipe in Lillian Davis Goucher’s handwriting

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