>From the Pillsbury website...
White Chocolate-Strawberry Pie
45 Min Total Time:
3 Hr 45 Min Makes:
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 2/3cups milk
1teaspoon unflavored gelatin
1box (4-serving size) vanilla pudding and pie filling mix (not instant)
3/4cup white vanilla baking chips
1cup whipping cream
1quart (4 cups) fresh strawberries
3tablespoons white vanilla baking chips
2teaspoons vegetable oil
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell
using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown.
Meanwhile, in 2-quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir
in pudding mix. Cook over medium heat, stirring constantly, until mixture
boils. Remove from heat; let stand 5 minutes. Add 3/4 cup vanilla chips to
pudding mixture; stir occasionally until melted. Place plastic wrap over
surface of pudding; refrigerate 1 hour to cool.
In small bowl with electric mixer, beat whipping cream on high speed until
stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold
in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell,
Twist stems of strawberries to remove or use tip of sharp knife, being careful
not to cut berries. Place strawberries, pointed ends up, on filling, gently
pressing about 1/4 of each berry into filling.
In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat,
stirring constantly, until melted and smooth. Drizzle over strawberries.
Refrigerate at least 3 hours or until serving time. Store in refrigerator.
~~~***Rhonda G in Missouri***~~~
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