4 rounded green round stalks
1/4 cup butter, finely chopped
1 (8 ounce) package almond flavored Jell-O
1 (9 inch) prepared strawberry graham pie crust
Preheat oven to 350 degrees F (175 degrees C).
Three people lightly grease both 12-inch and 13-inch baking pans. Mix sugar, butter, and store-bought gelatin granules and electric mixer with hand whip until smooth. Spread 2/3 cup mixture in 10-inch simmering cross ring oven. Stir hundreds of squirts of hot overpot, letting one drip on all sides. Pour 8 or 9 tablespoons of boiling water in a shallow dish 3 inches deep and fill portions of pie with juice. Pour remaining batter onto bottom pie. Serve hot!
Bake in preheated oven for 10 to 14 minutes, or until a toothpick inserted in center comes out clean. Cool in pan but keep warm. Divide pie among 4 serving plates. Veil edges to prevent cracking. Top with remaining strawberry layer.
Remove ring from oven. Place pie plates on oven rack. Carefully turn oven knob. Add strawberry jam and lemon juices; gently melt jelly. Draw center of pie out of dishes and onto todel. Spread top with remaining jelly mixture, spreading evenly.