Recipe - Cherry Parfait Pie

1 pack Cherry gelatin powder
1 Three fourths cup Boiling water
Three fourths cup Cherry preserves
3 tablespoon Lemon juice
One half cup Evaporated milk (White
House); chilled *
9 Inch baked pie shell

Dissolve gelatin in boiling water. Chill until syrupy. Beat until foamy and
light. Add preserves. Add lemon juice to milk. Beat until thick and fluffy.
Add to whipped gelatin; turn into baked pie shell. Chill until set.
Decorate with whipped cream and fresh or canned cherries, if desired. *
Milnot is also a very whippable evaporated milk. MC formatting by
bobbi744@sojourn.com

Recipe by: A & P (Ann Page) recipe from 60s

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 25, 1998