| 2 Cups | Strawberry Puree |
| 4 Tbsps | Gelatin, Unflavored |
| 1 Cup | Whipped Cream, Prepared |
| 1 Tsp | Vanilla |
| 1/4 Cup | Sugar |
| 1 Tsp | Butter |
| 1 | Graham Crust, prepared |
1) Puree berries in a food processer or blender. Place the puree in a saucepan with sugar, sprinkling very lightly the gelatin while blending in or shake together the gelatin with 2 Tbsp water, then add in.
2) Stir over medium heat blending any gelatin lumps and let boil stirring constantly 5 - 10 minutes. Add butter and stir.
3) Refrigerate the puree for about 3 hours, stirring every half hour until thickened.
4) Whip the cream until it holds soft peaks. Add in vanilla.
5) Fold the cream into puree and pour into a graham crust shell.
2) Stir over medium heat blending any gelatin lumps and let boil stirring constantly 5 - 10 minutes. Add butter and stir.
3) Refrigerate the puree for about 3 hours, stirring every half hour until thickened.
4) Whip the cream until it holds soft peaks. Add in vanilla.
5) Fold the cream into puree and pour into a graham crust shell.
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