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Spider Web Tart Recipe
1 refrigerated pie crust (from 15-oz box), softened as
directed on box
1 box (4-serving size) orange-flavored gelatin
3/4 cup boiling water
1 cup orange sherbet, slightly softened
1 cup frozen (thawed) whipped topping
2 tablespoons miniature semisweet chocolate chips
1/2 teaspoon vegetable oil
1. Heat oven to 450°F. Make pie crust as directed on
box for One-Crust Baked Shell using 10-inch tart pan
with removable bottom or 9-inch glass pie pan. Trim
edge if necessary. Bake 9 to 11 minutes or until light
golden brown. Cool completely, about 30 minutes.
2. Place gelatin in medium bowl. Stir in boiling water
until gelatin is completely dissolved. Spoon sherbet
into gelatin mixture, stirring until melted. Place in
freezer until soft set, about 5 minutes.
3. Stir sherbet mixture. Stir in whipped topping until
well blended. Spoon mixture into cooled baked shell.
4. In small resealable food-storage plastic bag, place
chocolate chips and oil; seal bag. Place bag in bowl of
very hot water. Flex bag several times to melt chips.
Cut small hole in bottom corner of bag. Working from
center to outer edge, pipe chocolate to form spiral
design. Working from center of spiral to outer edge,
draw tip of knife lightly through spiral to form web
design. Refrigerate at least 20 minutes or until serving
time. |
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