Raspberry Glaze Pie With Ginger Snap Crust
|Melted margarine||1⁄3 Cup (5.33 tbs)|
|Gingersnap crumbs||1 1⁄4 Cup (20 tbs)|
|Confectioner' s sugar||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||2 Teaspoon|
|Cold water||1 1⁄2 Tablespoon|
|Melted margarine||2 Tablespoon|
|Lemon juice||1⁄2 Teaspoon|
|Prepared vanilla pudding||100 Gram|
|Almond extract||1⁄2 Teaspoon|
|Cream||1 Cup (16 tbs), whipped|
Add margarine to gingersnap crumbs; stir in confectioners' sugar and cinnamon and blend well.
Spread in a 9-inch pie plate.
Pat mixture firmly onto bottom and sides.
Bake in a hot oven (400° F) 10 minutes.
Combine raspberries and sugar in a saucepan; heat gently.
Strain off juice and set raspberries aside.
Soften gelatine in water; dissolve over hot water.
Stir into berry juice; add margarine and lemon juice.
Cool until slightly thick- ened.
Meanwhile, prepare pudding according to directions on package; add almond extract.
Cool and pour into gingersnap shell.
Spread raspberries over pudding and cover with gelatine mixture.
Chill until set.
Before serving, spread with whipped cream and garnish with additional raspberries.
Makes one 9- inch pie.