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Parfait Pie With Coconut Shell

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Ingredients
  Flaked coconut 2 Cup (32 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Frozen red raspberries 10 Ounce (1 Package, Thawed)
  Raspberry gelatin 3 Ounce (1Package)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pie

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