Almost every night my 4 year old asks for “berzert”. We usually only have dessert once or twice a week. Trust me, I’d love to have it every night but I don’t think we necessarily NEED it and it does take a bit more time. But, there were some pretty beautiful strawberries on sale at the grocery store and I couldn’t resist. We almost always do strawberry shortcake when we have strawberries, but I wanted to mix it up a little and found this great recipe from With A Grateful Prayer and A Thankful Heart. I adapted it slightly and my family was MORE than happy with the results!
Strawberry Jello Pie
Adapted from With A Grateful Prayer and A Thankful Heart
2.5 tablespoons cornstarch
1 cup sugar
1 cup water
3oz box of strawberry jello
1 lb strawberries, rinsed and sliced
10″ pie shell baked (I used a premade pie shell and baked it according to the directions on the box)
Once your pie shell is baked and cooled, fill with your sliced strawberries. In a saucepan, combine cornstarch, sugar and water. Bring to a boil and simmer while whisking until thickened. Add jello while whisking until dissolved. Let cool for 3-5 minutes and then pour mixture over strawberries.
Chill in fridge until set. (About 1-2 hours) Serve with whipped cream or ice cream…or both! 🙂
I hope you enjoy!
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