Raspberry Fluff Pie

Ingredients

• 2 pkg 10-ounce each frozen raspberries
• 1 pint dairy sour cream
• ⅔ cup powdered sugar
• 1 tsp vanilla
• 2 envelope unflavored gelatin
• ¼ cup cold water
• 1 cup whipping cream, whipped
• ¼ cup sugar
• 1 baked 9-inch pastry shell

Method

1. Thaw the raspberries, reserving several for garnish if desired. In a bowl combine the sour cream, powdered sugar and vanilla. Mix in the raspberries.
2. In a measuring cup, sprinkle the gelatin over the cold water; place in a saucepan of warm water and heat until the gelatin is dissolved, then stir into the raspberry mixture. Pour into the pastry shell and refrigerate until firm.
3. At serving time combine the whipped cream and sugar; spread over the raspberry pie. Garnish with the reserved raspberries.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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