I normally don't make this type of dessert, but the folks staying in the cottage next to us made this for Bob on his birthday. He enjoyed it and I thought you might too. It is very easy to prepare and it is a perfect dessert to keep in mind when local strawberries come to market. As it happens, it is also a perfect post for Pink Saturday. Here's the recipe for the pie.

Strawberry Fluff Pie





Ingredients:

1 box Pillsbury refrigerated pie crusts, softened as directed on box

1 box (4-serving size) wild strawberry-flavored gelatin

1/4 cup sugar

1/2 cup boiling water

1 container (8 oz) frozen whipped topping, thawed

2 cups sliced fresh strawberries

8 fresh strawberry halves

Directions:

1) Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

2) Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved. Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.

3) Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator. Yield: 8 servings.

Photo and recipe courtesy of Pillsbury.