Strawberry Port Pie 1/2 c port wine -- (good quality)
3/4 c water
1 lg strawberry gelatin
10 oz frozen sliced strawberries
2 ts lemon juice
3 oz cream cheese
1 tb milk
1 pie shell -- baked 9"
whipped cream
Heat Port and water to simmering. Remove from heat; add gelatin and
stir until dissolved. Drop in frozen block of strawberries and let thaw,
breaking up block with fork to hasten process; add lemon juice. Chill
until mixture begins to thicken. Meantime, whip cream cheese and milk
together with fork; spread evenly over bottom of pie shell. Pour in
partially thickened gelatin mixture; chill several hours or overnight
until firm. Garnish with whipped cream before serving. Strawberry Port Pie printer friendly version located here.
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