Parfait Pie With Coconut Shell Recipe
Ingredients
| Flaked coconut | 2 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| 1 10-ounce package frozen red raspberries, thawed | ||
| 1 3-ounce package raspberry-flavored gelatin | ||
| Vanilla Ice Cream | 1 Pint | |
Directions
1 In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly into the bottom and sides of a 9-inch pie plate. Bake in a 325° oven for 20 minutes. Cool on a wire rack.
2 Drain raspberries, reserving syrup. Set aside. Add enough water to syrup to measure 1 1/4 cups liquid. In a medium saucepan combine the gelatin and the syrup mixture. Heat and stir until gelatin is dissolved. Remove from heat.
3 Add ice cream by spoonfuls; stir until melted. Cover and refrigerate until mixture mounds when spooned. Fold in raspberries. Pour into coconut shell. Refrigerate at least 4 hours or until set. If desired, garnish with whipped cream and toasted coconut.
2 Drain raspberries, reserving syrup. Set aside. Add enough water to syrup to measure 1 1/4 cups liquid. In a medium saucepan combine the gelatin and the syrup mixture. Heat and stir until gelatin is dissolved. Remove from heat.
3 Add ice cream by spoonfuls; stir until melted. Cover and refrigerate until mixture mounds when spooned. Fold in raspberries. Pour into coconut shell. Refrigerate at least 4 hours or until set. If desired, garnish with whipped cream and toasted coconut.
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