BERRY RIBBON PIE

Red raspberries are a sweet complement to this tangy chilled sour cream pie.

Ready in: 180
Makes 8 servings

INGREDIENTS

  • 1    (4-serving size) package ROYAL Strawberry Gelatin
  • 3/4  cup   boiling water
  • 1  (10-ounce)   package frozen raspberries in syrup
  • 1    prebaked 9-inch deep dish pastry crust
  • 1    (4-serving size) package ROYAL Instant Vanilla Pudding & Pie Filling
  • 1  cup   milk
  • 3/4  cup   sour cream
  •     Prepared whipped topping, optional

DIRECTIONS

  1. Dissolve gelatin in boiling water. Add frozen raspberries, stirring occasionally until thawed. Refrigerate until slightly thickened. Spoon 1 cup gelatin mixture into pastry crust; refrigerate.
  2. Prepare pudding according to package directions using milk and sour cream; carefully spread over gelatin layer. Spoon remaining gelatin over pudding. Refrigerate until firm, about 2 hours. Garnish with whipped topping if desired.

NUTRITIONAL FACTS

322.19 calories,4.49 protein,49.25 carbohydrate,12.4 total fat,4.84 saturated fat,12.14 cholesterol,426.75 sodium,0.97 dietary fiber

TIME

Preparation Time : 30 Minutes
Chill Time : 2 Hours 30 Minutes
Total Time : 3 Hours

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