1 (3 ounce) package raspberry flavored Jell-O mix
8 sprigs fresh strawberries, sliced
1 (16 ounce) can frozen whipped topping, thawed
2 eggs, beaten
1 cup boiling water
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 cup vegetable oil
1 (8 ounce) container frozen whipped topping, thawed
In a medium saucepan, dissolve gelatin in boiling water. Bring to a boil, stirring often. Continue stirring, and cook 7 minutes. Pour beer into a large glass bowl. Stir melted gelatin over all; refrigerate and chill at least 8 hours. Stir up mixture, and spread 2 tablespoons into crust. Reduce temperature to medium-low, leaving a 5/8 inch ring around the edge of the pie. Chill in refrigerator 8 hours or overnight.
Beat eggs in a large bowl, whisking constantly. Beat in flour and brown sugar. Stir in lemon juice and vegetable oil. Pour mixture over raspberry filling in crust. Chill in refrigerator at least 8 hours. Serve at room temperature.
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