Strawberry-Kiwi Bavarian Pie

One 9-inch / 23-cm Pastry Pie Shell, baked and cooled
1/4 Cup / 60 mL Cold Water
1 Envelope Unflavored Gelatin
3/4 Cup / 180 mL Sugar
1 Cup / 250 mL Boiling Water
1 Tbsp. / 15 mL Watkins Strawberry-Kiwi Concentrate
2 Cups / 500 mL Fresh Strawberries, stemmed and sliced
1-3/4 Cups / 450 mL Reduced-Calorie Frozen Whipped Topping, thawed and divided
Sliced Strawberries and Kiwifruit, for garnish

Place water in large bowl. Sprinkle gelatin over water and allow to stand for 5 minutes to soften. Add sugar and boiling water. Mix until sugar and gelatin are both dissolved. Add beverage concentrate; refrigerate until mixture begins to thicken. Place sliced strawberries on bottom of pie crust. Beat gelatin mixture lightly until foamy; fold in 1 Cup / 250 ml of the whipped topping. Pour over strawberries; refrigerate 3 to 4 hours or until firm. Garnish with remaining whipped topping, strawberries, and kiwifruit.  Makes 10 servings.

Nutritional Information Per Serving:
Calories 250, Protein 2g, Carbohydrates 37g, Sodium 3g, Fat 9g, Saturated Fat 5g, Cholesterol 5mg, Dietary Fiber 1g

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