From Paulette Vickery's Recipe Collection

JELLO: GLAZED FRUIT PIE

desserts, fruits, pies

1 1/2 cup cold milk
1 pkg vanilla pudding, small
1 each graham crust, 9 inch
1 cup boiling water
1 pkg lemon gelatin, small
1/2 cup cold water
1 1/2 cup fruit

Pour milk into a large bowl, and add pudding mix. Beat with a wire whisk for 1 minute. Then pour into crust. Refrigerate for 1 hour. Stir boiling water into gelatin in a large bowl, until completely dissolved. Stir in cold water. Refrigerate 1 hour, or until thickened. Pour 1 cup of gelatin over pudding layer. Arrange fruit on gelatin. Suggested fruits include, all varieties of berries, Mandrian orange sections, sliced bannanas, peaches, or plumbs, or halved seedless grapes. Then spoon remaining gelatin over fruit. Refrigerate 2 hours, or until firm. For variety, try different fruits and pudding flavors to create different pies. Peach, or orange gelatin, may be used instead of lemon, if desired.

Yield: 8 servings




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