Ingredients
- 1 strawberry gelatin
- 1 pie shell (baked)
- 1 whipped cream
- 180 gr strawberries (frozen sliced)
- 180 ml water
- 120 ml port wine
- 85 ml cream cheese
- 16 ml milk
- 10 ml lemon juice
Heat Port and water to simmering. Remove from heat; add gelatin and stir until dissolved. Drop in frozen block of strawberries and let thaw, breaking up block with fork to hasten process; add lemon juice. Chill until mixture begins to thicken. Meantime, whip cream cheese and milk together with fork; spread evenly over bottom of pie shell. Pour in partially thickened gelatin mixture; chill several hours or overnight until firm. Garnish with whipped cream before serving.
