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Sherried Grape Chantilly Pie

Pie.Chef's picture
Ingredients
  Vanilla wafer crust 1
  Cream sherry 1⁄3 Cup (5.33 tbs)
  Fluffy white frosting mix 7 1⁄4 Ounce (1 package, for 2 layer cake)
  Small curd cream style cottage cheese 1 Cup (16 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Grape jelly 1⁄4 Cup (4 tbs)
  Cream sherry 1 Tablespoon
  Red grapes 1 Cup (16 tbs), halved, seeded, and drained
Directions

Prepare Vanilla Wafer Crust.
Press onto bottom and sides of a 9-inch pie plate.
Chill.
Add enough water to the 1/3 cup sherry to measure 1/2 cup liquid.
In saucepan heat the 1/2 cup liquid till boiling.
Pour hot liquid over frosting mix in mixer bowl; beat 7 minutes at high speed of electric mixer.
Place cottage cheese and sour cream in blender container.
Cover and blend till smooth.
Pour mixture into a bowl; fold in frosting mixture.
Turn cottage cheese-frosting mixture into wafer crust.
Freeze pie several hours or overnight till firm.
Shortly before serving, combine grape jelly and the 1 tablespoon sherry in small saucepan.
Cook and stir till boiling; boil 1 minute more.
Remove from heat; cool to lukewarm.
Just before serving, remove pie from freezer.
Arrange grape halves on top of pie.
Glaze grapes with jelly mixture.
Slice pie and serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Freezed
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Grape

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