(Makes 8 servings)

  • 9-inch crumb crust (recipe below)
  • 1 can (6 ounce) frozen Concord grape drink concentrate, thawed and undiluted
  • 1/2 cup water
  • 1 package (3 ounces) strawberry flavored gelatin
  • 1 pint softened vanilla ice cream
  • 1 teaspoon grated orange peel
  • Sweetened whip cream
  • Candied violets

Heat Concord grape drink and water to boiling. Remove from heat and stir into gelatin; stir until dissolved. Gradually add ice cream, stirring until melted. Add orange peel. Chill until thickened, but not set (15 to 25 minutes). Spoon into prepared pie shell. Chill until firm. Garnish with whipped cream and candied violets.

Crumb Crust: Combine 1 1/2 cups vanilla wafers, gingersnaps or graham crackers, 1/4 cup sugar and 1/3 cup melted butter or margarine. Mix well. Using fork, press firmly against sides and bottom of 9-inch pie plate. Chill 30 minutes or bake at 375°F for 8 minutes and cool before filling.