1 Envelope unflavored gelatin
2 ts Instant coffee powder
1 pk (8oz) cream cheese, softened
1/2 c Granulated sugar
ds Salt
1 1/2 ts Vanilla
1 c Whipping cream, whipped
1 pt Fresh strawberries
Pecan crumb pie shell
---PECAN CRUMB PIE SHELL------
1 c Graham cracker crumbs
1/2 c Finely chopped pecans
6 tb (3/4 stick) butter, melted
2 tb Granulated sugar
Sprinkle gelatin and instant coffee powder over 1 cup water in small
saucepan. Heat and stir until gelatin dissolves.
In bowl, beat together cream cheese, sugar, salt and vanilla until
fluffy. Gradually stir in gelatin mixture. Chill until mixture is
thick enough to mound slightly. Fold in whipped cream.
Halve strawberries, reserving 8 to 10 whole berries for garnish.
Pour half the shipped filling into pie shell; top with halved
strawberries. Cover with remaining whipped filling. Chill until fir,
about 3 hours. Split remaining strawberries and arrange on top.
PECAN CRUMB PIE SHELL
In 9-inch pie plate, mix together cracker crumbs, pecans, melted
butter and sugar. Press over bottom and up side of pie plate. Bake
in preheated 375 degree oven 8 minutes; let cool before filling.
Note: Recipe contributed by Jacque Silvey, St. Charles, Mo.
