Berry Ice-Cream Jelly Pie
Recipe: #30716
October 19, 2018
Categories: Desserts, Raspberry, Baby Shower, Birthday, Fathers Day, Game/Sports Day Mothers Day, Gelatin/Jello, Heavy Cream, Butter/Margarine, , more
"From our Sunday newspaper The Sunday Times. 13 hour prep times refers to freezing time."
Ingredients
Nutritional
- Serving Size: 1 (156.4 g)
- Calories 546.4
- Total Fat - 45.8 g
- Saturated Fat - 24.3 g
- Cholesterol - 131.3 mg
- Sodium - 218.3 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 1.1 g
- Sugars - 5.7 g
- Protein - 4.2 g
- Calcium - 76.3 mg
- Iron - 1.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Using a food processor, process shortbread biscuits/cookies until fine crumbs and then add butter and process until just combined and then press mixture over the abase and side of a 6cm deep x 20cm (base measurement) springform cake pan, leaving a 2cm fap from the top and refrigerate for 30 minutes.
Step 2
Using an electric mixer beat condensed milk, vanilla and 1/2 of the cream until soft peaks form and then fold in raspberries and spoon mixture into prepared pan and level top with a spatula and cover surface with plastic wrap and freeze overnight.
Step 3
Using an electri mixer beat remaining cream until just thickened and add jelly crystals and beat until soft peaks form and spoon on top of the pie and using a spatula, make peaks in cream and freeze for 1 hour or until just firm.
Step 4
Remove pie from pan and place on a serving plate and top with extra raspberries and sprinkle with chocolate curls and serve.
Tips
No special items needed.