"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
3 T. cornstarch 4 T. raspberry jello 1 1/2 c. water 1 c. sugar 2-3 c. fresh strawberries
Crust: 1 stick of margarine or butter 1 c. flour 1 T. sugar
Cook first 4 ingredients on the stove until thick and clear. Let cool and add 2-3 c. fresh strawberries. Pour cooled mixture into a 9" baked pie shell (Recipe also included.) and refrigerate. Serve with whipped topping.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.