Sherried Grape Chantilly Pie
|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|
Prepare Vanilla Wafer Crust.
Press onto bottom and sides of a 9-inch pie plate.
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.