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Cherry Burgundy Pie

Dessert.Master's picture
Ingredients
  Canned pitted dark sweet cherries 16 Ounce (1 Can)
  Cherry gelatin 3 Ounce (1 Package)
  Vanilla ice cream 1 Pint
  Red burgundy 3 Tablespoon
  Lemon juice 1 Teaspoon
  Baked 8 inch pastry shell 1
Directions

Drain pitted cherries, reserving cherry syrup.
Add enough water to syrup to make 1 cup liquid.
In saucepan heat liquid to boiling.
Dissolve cherry-flavored gelatin in boiling liquid.
Spoon vanilla ice cream into gelatin mixture; stir till melted.
Blend in wine and lemon juice.
Chill till mixture mounds.
Quarter cherries; fold into gelatin mixture.
Chill again, if necessary, before piling into baked pastry shell.
Chill till firm.
Trim with whipped cream, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie

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4.036365
Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2357 Calories from Fat 540

% Daily Value*

Total Fat 110 g169.7%

Saturated Fat 81.3 g406.3%

Trans Fat 0 g

Cholesterol 211.2 mg70.4%

Sodium 1225.5 mg51.1%

Total Carbohydrates 323 g107.5%

Dietary Fiber 21.9 g87.6%

Sugars 241.6 g

Protein 29 g58.4%

Vitamin A 61.9% Vitamin C 35.8%

Calcium 66% Iron 27.4%

*Based on a 2000 Calorie diet

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Cherry Burgundy Pie Recipe