Tasty Pie Is No Mere Trifle for Holiday Meal

Gelatin, sugar, eggs, milk, cream Sherry, ladyfingers and whipped cream form an unbeatable combination, resulting in a smooth and delectable Trifle Pie, the perfect ending to a substantial Easter meal.

For a special touch, arrange sliced strawberries and toasted, slivered almonds on top of the pie. Be sure to have plenty of tea on hand to accompany this dessert.

TRIFLE PIE

1 envelope unflavored gelatin

1/2 cup sugar

1/8 teaspoon salt

2 eggs, separated

1 cup milk

1/3 cup cream Sherry

12 ladyfingers

1/2 cup strawberry jelly

Whipping cream, whipped

Toasted slivered almonds

Sliced strawberries

Combine gelatin, 1/4 cup sugar and salt in medium saucepan. With fork, beat egg yolks and milk and stir into gelatin mixture.

Place over low heat and stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from heat and stir in Sherry. Chill, stirring often, until mixture mounds slightly when dropped from spoon.

Meanwhile, split enough ladyfingers to stand around side of 9-inch pie plate in halves lengthwise, then cut ends off and reserve. Arrange, split sides inward, around edge of pan. Arrange remaining whole ladyfingers and reserved ends split side up, on bottom of pie plate. Heat strawberry jelly and brush over ladyfingers.

Beat egg whites in large bowl until foamy. Gradually beat in remaining 1/4 cup sugar until very stiff. Fold in thickened gelatin mixture and 1 cup whipped cream. Turn into prepared pie shell. Chill until firm, about 4 hours or overnight. Garnish with additional whipped cream, almonds and strawberries. Makes 8 servings.