4th Of July Pie Patriotic Pie Food

FOURTH OF JULY PATRIOTIC PIE

Steps:

• 1. Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm. Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened. Spread cool whip over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set.

4TH OF JULY PIE - PATRIOTIC PIE

Steps:

• 1. Cover the bottom and up the side of a double cake loaf pan (can use a cookie sheet with a good edge) a double recipe of flaky oil pastry from Betty Crocker cookbook or fill the bottom of the pan. (or mix 2 cups of oatmeal, 1/2 tsp cinnamon, 1/3 C melted butter and granulated or brown sugar to taste but not too much. Toss and press into the bottom and a bit up the sides of the pan. Bake 15 min in 325 degrees for glass pan for best presentation, 350 degrees in a metal pan.)
• 2. Use a hand mixer and mix softened creme cheese and fill ingredients. Pour into Baked pie crust.
• 3. Slice washed strawberries preserving as much red as you can. Place washed dried blueberries in the top left quarter, alternate sliced and layered Strawberries with vacant white space in stripes - as many as you can fit ( usually 5 or 6 "stripes.")
• 4. Garnish with cool whip for calorie saving and add stars if you want. Let your grandson put the stripes of Whipped Creme in the "White space" for more fun and deliciousness. Cool in freezer or fridge and enjoy for a couple days if it lasts;)

EASY JELL-O® PATRIOTIC PIE RECIPE

Steps:

• Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
• Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
• Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.