Recipe: Fruit Festival Pie (Kellogg's Corn Flake Crumbs box, 1960's)

FRUIT FESTIVAL PIE

FOR THE CRUMB CRUST:
1 cup Kellogg's Corn Flake Crumbs (or 4 cups Kellogg's Corn Flakes, crushed into fine crumbs)
2 tablespoons sugar
1/3 cup butter or margarine, softened or melted

FOR THE FILLING:
2 envelopes Knox Unflavored Gelatin
1/2 cup sugar
1/8 teaspoon salt
1 1/2 cup water
1 (6 ounce) can undiluted frozen lemonade, pink lemonade or limeade concentrate
1 teaspoon almond flavoring
1 cup evaporated milk, chilled
Sliced strawberries or peaches, raspberries blueberries, or other well-drained fruit

TO MAKE THE CRUST:
Combine Corn flake crumbs, 2 tablespoons sugar and butter; mix well. Press evenly and firmly around sides and bottom of a 9-inch pie pan. Chill.

TO MAKE THE FILLING:
Mix (dry) gelatin, 1/2 cup sugar and salt thoroughly in a 2 1/2 quart saucepan; stir In 1 1/2 cups water. Cook over low heat, stirring constantly, until gelatin is dissolved.

Remove from heat; stir in undiluted frozen concentrate and almond flavoring. Chill, stirring occasionally, until mixture is consistency of unbeaten egg whiles.

Whip chilled evaporated milk until stiff. Fold in the thickened gelatin mixture. Spread lightly in Crumb crust. Arrange ring selected fruit around edge of filling. Chill until firm before serving. Refrigerate leftovers.

Makes one (9-inch) pie
From: Faith's Collection at Recipelink.com
Source: Vintage recipe label, Kellogg's Corn Flake Crumbs box, 1960's