Cranberry Parfait Pie
|Pastry||1 (For Single Crust Pie)|
|Cranberry juice cocktail||3⁄4 Cup (12 tbs)|
|Lemon flavored gelatin||3 Ounce (1 Package)|
|Canned whole cranberry sauce||16 Ounce (1 Can)|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Vanilla ice cream||1 Pint|
|Sweetened whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick bottom and sides of pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool on wire rack.
In saucepan heat cranberry juice cocktail to boiling; remove from heat.
Add gelatin; stir till gelatin is dissolved.
Pour gelatin mixture into large mixing bowl.
Stir in cranberry sauce, lemon peel, and juice.
Add ice cream by spoonfuls, stirring till melted.
Chill till mixture mounds when spooned.
Turn into baked shell.
Chill pie several hours or overnight.
Garnish with whipped cream.
Cover; chill to store.