Ingredients
16 ounces frozen strawberries
1 (3 ounce) package strawberry gelatin
1 graham cracker pie crust
Cool Whip
Method
Sources
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Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Make gelatin according to instructions and cool until cool to touch, but not firm yet. Slice strawberries, and fill bottom of pie crust with some them, setting the rest aside. Pour liquid gelatin over strawberries, filling pie crust until 1/4 inch from the top. You most likely will not use all of the gelatin. Place in fridge for 3 hours. Spread cool whip across the top, and decorate with remaining strawberries. Freeze for one hour for easier cutting. Refreeze any uneaten portions.