Torta di Ricotta Recipe

Crust

  • Grease 9″ plate
  • 1 cup flour
  • 1/4 cup butter
  • 1/4 cup sherry
  • 1/4 tsp. salt.

Filling

  • 4 oz toasted almonds
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1 lb Ricotta
  • 4 oz Candied cherries
  • 4 oz Candied pineapple

Directions

Beat eggs and sugar.
Add vanilla and ricotta.
Stir in almonds, cherries and pineapple.
Bake at 325 for 1 hour.

Denise

Easy Strawberry Cool Whip Pie

Ingredients

  • 2/3 cup boiling water
  • 1 – 3 oz. pkg. JELL-O Strawberry Flavor Gelatin
  • ice cubes
  • 1/2 cup cold water
  • 1 – 8 oz. container Cool Whip Lite Whipped Topping, thawed
  • 1 ready-to-use Keebler Ready Crust Graham Pie Crust (6 oz.)

Directions

  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved.
  • Add enough ice to cold water to make 1 cup.
  • Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
  • Mix in Cool Whip.
  • Refrigerate 20 to 30 min. or until mixture is very thick and will mound.
  • Spoon into crust.
  • Refrigerate 4 hours or until firm.

Variation
Strawberry Cool Whip Pie

  • Chop up 2 cups of strawberries.
  • Set aside 1 cup in refrigerator.
  • Add 1 cup of strawberries to gelatin/Cool Whip mixture.
  • Top with strawberries after pie sets.

OK, this is not very Italian, but it is too good to leave out.

Giuseppe