Ingredients
- 1 Envelope Knox gelatin shopping list
- 1/3 Cup sugar shopping list
- 1-1/4 Cups Pink champagne shopping list
- 1 Pint strawberry ice cream,softened shopping list
- 1 Small container frozen whipped topping(2 Cups) shopping list
- 1 Baked 9" pie shell,cooled shopping list
- 1-1/2 to 2 Cups Whole strawberries,hulled shopping list
- Strawberry Glaze: shopping list
- 3/4 Cup fresh strawberries,Hulled shopping list
- 3/4 Cup Pink champagne shopping list
- 1/2 Cup sugar shopping list
- 2 Tablespoons cornstarch shopping list
- Few Drops red food coloring,if you like shopping list
How to make it
- In a medium saucepan,combine gelatin and sugar.
- Add champagne.
- Stir over medium heat until gelatin dissolves.
- Remove from heat.
- Add Ice Cream and stir until melted.
- Stir in 2 cups whipped topping.
- Beat with a whisk until smooth.
- Refrigerate until mixture mounds when dropped from a spoon ,about 1 hour.
- Turn into baked,cooled pie crust.
- Refrigerate until firm(I leave overnight)
- Make Strawberry Glaze:
- In saucepan,crush strawberries.
- Add champagne.
- Cook over medium heat about 2 minutes,put through a sieve.
- Combine sugar,and cornstarch.
- Stir into strawberry mixture.
- Cook and stir until mixture is thickened a bubbly.
- Stir in food coloring,Cool glaze at room temperature.
- Remove pie from refrigerate,arrange whole strawberries on top of pie,spoon cooled glaze over strawberries.
- Refigerate until serving time.
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