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Seafood Souffle Pie

salad.queen's picture
Ingredients
  Pie crust mix 9 Ounce (1 Stick)
  Lime flavored gelatin 6 Ounce (2 Packages, 3 Ounce Each)
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Diced peeled cooked shrimp 1 1⁄2 Cup (24 tbs), cleaned
  Diced avocado 2 Cup (32 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Finely chopped onion 2 Tablespoon
Directions

Using piecrust mix, prepare and bake one 9-inch pastry shell following package directions.
Dissolve gelatin and 1/2 teaspoon salt in 2 cups boiling water.
Stir in 1 cup cold water, mayonnaise, and lemon juice; beat till smooth.
Chill till partially set.
Whip till fluffy.
Fold in remaining ingredients.
Chill till mixture mounds when spooned.
Pour into baked pastry shell.
Chill 4 or 5 hours or till firm.
Garnish with additional cooked shrimp, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Shrimp

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