Serves 4 to 6

O.K. so this recipe is just soooooooooooooo, fifties; not a period known for it’s culinary refinement.  After all, this is the era that brought us the “tuna, noodle, mushroom soup and potato chip” casserole, and yams with marshmallows melted on top.   Despite it’s dubious merit, this has always been a family favorite.  It’s easy, cool for summer and yummy in a depraved sort of way.  It’s the sort of thing you eat when none of your “foodie” friends are watching.

1, 3-ounce package of strawberry gelatin

1 pint of vanilla ice cream

1 pint of fresh strawberries

½ pint of whipping cream

Sprigs of fresh mint

Follow the directions on the gelatin package, but use only one cup boiling water.  Do not add the cup of cold water.  Set aside and allow to cool but do not allow to begin to set up.  Let the ice cream soften but do not allow to melt.  Wash the strawberries.  Choose 4 to 6 of the nicest ones.  Leave the stems on them and set aside.  Slice the remaining strawberries and set aside. 

When the gelatin is cooled, begin folding in the ice cream, one scoop at a time, using a rotary mixer.  As the cold ice cream is incorporated with the gelatin, it will begin to set up.  Fold in the strawberries.  Spoon into attractive stem glasses and refrigerate until just before serving time.  To serve, whip the cream but do not sweeten.  Put a generous dollop of whipping cream on top of each glass and garnish with a whole berry and a sprig of fresh mint.  Serve at once.

To turn this into a quick and easy strawberry pie, guaranteed to tempt heat frayed palates, simply pour into a Graham cracker pie shell and chill.  Garnish with dollops of whipped cream and a few whole berries.