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Raspberry Parfait Pie




Source of Recipe


Internet


List of Ingredients




2 c Flaked Coconut
3 tb Butter or Margarine, melted
10 oz Frozen Raspberries, thawed
3 oz Pkg Raspberry Gelatin
2 c Vanilla Ice Cream
Whipped Cream
Toasted Coconut


Recipe



In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly
into the bottom and sides of a 9-inch pie plate. Bake at 325F degrees for 20 minutes. Cool
on a wire rack.

Drain raspberries, reserving syrup. Set aside. Add enough water to syrup to measure 1 1/4
cups liquid. In a medium saucepan combine the gelatin and the syrup mixture. Heat and stir
until gelatin is dissolved. Remove from heat.

Add ice cream by spoonfuls; stir until melted. Cover and refrigerate until mixture mounds
when spooned. Fold in raspberries. Pour into coconut shell. Refrigerate at least 4 hours or
until set. Garnish with whipped cream and toasted coconut.