Cool N Easy Peach Pie Food

LOW FAT LOW CALORIE COOL 'N EASY PIE!

Steps:

• Boil 2/3 c water.
• In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
• In a measuring cup, combine ice cubes and water to measure 1 cup.
• Stir into Jello mixture til ice is melted.
• Add Cool Whip and whisk until smooth.
• Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
• Spoon filling into crust.
• Refrigerate overnight.

COOL 'N EASY PIE

Steps:

• In large bowl, stir boiling water into gelatin at least 2 minutes until completely dissolved. Mix cold water and ice to measure 3/4 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
• Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon filling into crust. Refrigerate 4 hours or overnight. Garnish with sliced strawberries before serving.

LIGHT COOL 'N EASY PIE

Steps:

• Stir boiling water into dry gelatin mix in a large bowl at least 2 minutes until completely dissolved.
• Add enough ice to cold water to measure 1 cup.
• Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add 2 cups of the whipped topping; stir with a wire whisk until well blended.
• Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.
• Spoon into crust.
• Refrigerate 4 hours or until firm.
• Top with remaining topping just brfore serving.
• Store leftover pie in refrigerator.
• Garnish pie with cut-up fruit of your choice.

EASY NO BAKE PEACH PIE

Steps:

• Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
• In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
• Pour into pie crust(s) and freeze.
• Also try with fresh strawberries instead of peaches.
• To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!

SIMPLE PEACH PIE

Steps:

• Preheat oven to 425 degrees F.
• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

COOL 'N EASY CREAMY WATERMELON PIE

Steps:

• Dissolve Jello in boiling water.
• Allow to cool to room temp.
• Whisk in Cool Whip.
• Fold in watermelon.
• Spoon into crust.
• Chill for 2-3 hours or overnight.
• Yum!

COOL 'N EASY PEACH PIE

Steps:

• 1. Slice 1 cup of peaches, refrigerate for later use. Chop remaining peaches, set aside. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin, stir until slightly thickened. Remove any unmelted ice.
• 2. Whisk in cool whip. Stir in chopped peaches. Refrigerate 30 minutes or until mixture is very thick and will mound. Spoon into pie crust.
• 3. Refrigerate 6 hours or longer until firm. Top with remaining sliced peaches.