Strawberry Ribbon Pie
Reprinted from OLD-FASHIONED STRAWBERRY RECIPES WITH HISTORIC NOTES, Bear Wallow Books, Publishers, Inc., Nashville, IN 47448.
1 9-inch (22.5cm) pie shell, prebaked
1 3-oz. pkg. strawberry-flavored gelatin (100g)
1/4 cup sugar (50ml)
1-1/4 cups boiled water (300ml)
1 10-oz. pkg. cream cheese (100g)
1/3 cup confectioners' sugar (75ml)
1 teaspoon vanilla extract (5ml)
1/8 teaspoon salt (dash)
1 cup heavy cream (250ml)
In a small saucepan, combine strawberry gelatin, sugar and the boiling water. Add strawberries and lemon jjice and mix well. Refrigerate.
Stir every half hour until miture mounds. Then whip the cram cheese in a separate bowl with the confectioners' sugar, vanilla and salt.
In a third bowl, whip the heavy cream to soft-peak state. Fold the whipped cream cheese mixture into the whipped cream. Pour this mixture over it. Refrigerate until ready for use.
