Pink Pudding Pie
¾ box vanilla wafers
1 box (16 oz.) frozen strawberries (thawed)
¾ cup sugar
1 cup water
1 box (3 oz.) strawberry Jello
1 can Milnot, chilled
1 Tbsp. lemon juice
Place vanilla wafers in a plastic bag and use a rolling pin to crush them. Reserving ¾ cup crumbs, place the rest of the vanilla wafer crumbs into the bottom of a 9 ½” x 13 ½” x 2” (3 qt.) casserole dish.
In 2 qt. saucepan, place the strawberries, sugar, and water. Bring to a boil. Add the box of Jello slowly, dissolving in the boiling mixture. When thoroughly dissolved, pour the mixture into a bowl and place in the refrigerator for about 30 minutes.
When the 30 minutes have passed, add the lemon juice to the Milnot in a large mixing bowl and whip with electric mixer until the mixture is stiff. With a large spoon, fold the whipped mixture and strawberry Jello mixture together. When thoroughly combined (no white streaks), pour into the dish atop the crumbs.
Sprinkle the reserved crumbs on top and chill for at least 4 hours.