Friday, April 27, 2012


2 1/2 cups flaked coconut
1/3 cup butter, melted
1 quart fresh strawberries, sliced
3/4 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
2 tsp lemon juice
1 cup heaving whipping, whipped

In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar.  Allow to stand for 15 minutes.

In a small saucepan, sprinkle the gelatin over the cold water and let stand for 1 minute.  Cook, stirring, over medium heat until gelatin is dissolved; stirin the lemon juice.  Stir into the strawberry mixture.  Cool to room temperature.  Fold in the whipped cream and pour the mixture into the crust.

Refrigerate at least 4 hours before cutting to serve.  Fan a fresh strawberry over each slice when serving, if desired.

This is a recipe I got from a Taste of Home magazine years ago.

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