Berry Cream Pie

Ingredients

1/2 cup Dried strawberry slices

1/4 cup Dried blueberries

1 envelope (¼ oz.) Unflavored gelatin powde

1/2 cup Confectioner's (icing) sugar, sifted

Steamer basket or heatproof sieve

Water

1 cup Dried raspberries

1 tsp Vanilla extract

1 cups Whipping cream (35%)

1 9-inch Pie crust, baked and cooled

Directions

1In a saucepan, combine strawberries and ¾ cup water; let stand for 15 minutes or until slightly softened

2Meanwhile, in steamer basket set over another saucepan of simmering water, steam blueberries and raspberries, covered, for about 5 minutes or until plump and soft. Let cool.

3In a small bowl, sprinkle gelatin over medium heat just until simmering and strawberries are soft. Reduce heat to low, stir in gelatin mixture and heat, stirring, for about 1 minute or just until gelatin has dissolved. Transfer to a bowl and let cool to room temperature. Stir in blueberries, raspberries and vanilla.

4 In a chilled bowl, using an electric mixer, whip cream until soft peaks form. Gradually beat in confectioner's sugar and whip until firm peaks form. Fold one-quarter of the whipped cream into the berry mixture. Fold berry mixture into the remaining cream just until blended. Spread into pie crust, decoratively swirling top.

5Refrigerate for at least 1 hour, until filling is set, or for up to 8 hours.