Post Eagle Newspaper


May 20, 2024

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Strawberry Port Pie




1/2 c. Port wine
3/4 c. Pocono Spring water
1 (3 oz.) pkg. strawberry gelatin
1 (12 oz.) pkg. frozen sliced strawberries
2 tsp. freshly squeezed lemon juice
1 ( 3 oz.) pkg. cream cheese
1 T. milk
1 9” baked pie shell

Heat wine and water to simmering; add gelatin and stir until dissolved. Remove from heat.
Add frozen strawberries to the hot mixture. Let strawberries thaw and add lemon juice.
Chill until mixture begins to thicken.
Meanwhile, whip cream cheese and milk together with fork;
and spread over bottom of pie shell.
Pour into partially thickened gelatin mixture.
Chill until firm. Garnish with whipped cream when serving.


Recipe by Manya Dybicz Lewandowski[/print_this]