Strawberry Bavarian Pie

  Strawberry Bavarian Pie. There is no way you can lose with this recipe. I used fresh strawberries, but I do think you could use whole frozen berries. They are blended to a puree and it should work. However, I try to make this when the fresh berries are out.
  I don’t use the Ladyfingers and make a pie out of this for two reasons. I can’t have the wheat in Ladyfingers and have never been able to find good ones in the Midwest. 
I know there are some areas where they are available but this is excellent in dishes and served as a dessert that way.
Strawberry Bavarian Pie
Prep 20 minutes
Chill 30 minutes plus 2 hours
3 cups fresh strawberries 
¼ cup sugar
1 envelope unflavored gelatin
3 slightly beaten egg whites
1 3-ounce package lady fingers split
2 tablespoons orange juice
½ of a 8 ounce container frozen whipped topping thawed (about 1 ⅔ cups)
Frozen topping and strawberries for garnish (optional)
  Place the 3 cups strawberries in a blender container or food processor bowl. Process until smooth. Measure the strawberry puree (you should have about 1 ¾ cups)
  In a medium saucepan combine the sugar and gelatin. Stir in the strawberry puree. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
  Gradually stir about half of the mixture into the slightly beaten egg whites. Return all of the mixture to the saucepan. Cook stirring constantly, over low heat for 2 to 3 minutes or until slightly thickened. Do not boil. Pour into a medium bowl. Chill just until the mixture mounds when dropped from a spoon (check at 20 minutes) stirring occasionally.
  If Using the split ladyfingers line around the sides and then the bottom of a springform pan. Drizzle the orange juice over them. (I stirred the orange juice into the puree), 
  Fold the whipped topping into the chilled strawberry mixture, spoon into dishes or over ladyfingers. Cover and chill for 2 hours.  Top with reserved topping and strawberries if desired.

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