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Light and tasty.
Beat the cream and almond extract until stiff peaks form in a large bowl.
Bring the sugar, gelatin, and water to a simmer over medium heat in a saucepan and stir until the sugar and gelatin dissolve.
Remove from the heat, add the berries and lemon juice, and gently stir until the mixture begins to thicken.
Very gently fold the berry mixture in to the whipped cream and spread in to the pie crust and refrigerate overnight.
By Ann from Richland, WA
The "black bottom" is a layer of superb chocolate pudding - plus a chocolate cookie crust. The pie must be chilled overnight before the topping is added.
For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.
By Robin from Washington, IA