Strawberry Banana Angel Pie - cooking recipe

Ingredients

Meringue Shell
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 cup sugar (or 1 cup splenda)
1 dash salt
Filling
3 ounces sugar-free strawberry gelatin
1 cup sliced strawberry, fresh or frozen thawed
1 1/4 cups boiling water
1 banana, sliced
1 cup whipping cream or 2 cups fat-free whipped topping

Preparation

Preheat oven to 275 degrees.
Meringue Shell; Have egg whites at room temperature.
Add vanilla, cream of tarter and salt, and beat until frothy.
Gradually add sugar and beat until sugar is dissolved and stiff peaks from.
Spoon into lightly greased, 9-inch pie dish, and shape into shell, swirling sides high.
Bake for 1 hour, turn off heat and let dry in oven with door closed for at least 2 hours.
Filling; Disslove gelatin in boiling water and chill until it has the consistency of unbeaten egg whites.
Fold in strawberries, bananas and whipped cream.
Chill until mixture mounds slightly when spooned.
Spoon into meringue shell.
Chill 4 to 6 hours.
Garnish with additional whipped cream and strawberries if desired.