A luscious yet easy warm-weather dessert from Roberta Brown.
1 cup sugar
3 Tbsp cornstarch
3 Tbsp light Karo syrup
1 cup water
3 Tbsp strawberry gelatin
3 drops red food coloring, if desired
2½ lbs or 1 1/2 to 2 qts hulled strawberries
(1) 8- or 9-inch baked pie crust
Sweetened whipped cream
Combine sugar, cornstarch, syrup and water together in a saucepan. Bring to a boil and cook 1 minute until very thick. Gently stir in strawberry gelatin and food coloring. Cool to room temperature.
Slice berries or use whole. Lightly brush pie crust with a small amount of glaze. Alternately add strawberries and remaining glaze, ending with the glaze. Chill before serving. Top with whipped cream. Enjoy! Makes 6 to 8 servings
Makes 6 — 8 servings