EASTER JELLO PIE...GOOD & EASY
Another magazine clipping. For Jello, Cool-Whip, and A Keebler Ready Graham pie crust. I thought it was sorta purty.. and quick & easy desert for Easter. My Easter recipe # 8 ..
Provided by Nancy J. Patrykus
Categories Pies
Number Of Ingredients 6
Steps:
- 1. Stir boiling water into jello in a large bowl, 2 minutes until completely dissolved. Mix cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until alightly thickened. Remove any remaining ice.
- 2. Stir in whipped topping, (set a little aside to decorate the top as shown) now with a wire whisk until smooth. Refrigerate 10 minutes. Until mixture will mound. Decorate top. Stir into crust.
- 3. Refrigerate 4 hours or until firm. (stor any left over pie in refrigerator. If there is any left !
- 4. Please see Deneece Gursky recipe: ..YUMMY! PLUS Click on below for picture and recipe . https://www.justapinch.com/recipes/dessert/candy/nanas-coconut-cream-eggs.html
EASTER JELLO-O PIE
This easy Easter Jello-O pie is the perfect no-bake dessert, featuring fun colors and flavors of creamy filling layered in a buttery graham cracker crust. This sweet treat is so simple, any bunny can make it!
Provided by Jennifer Fishkind
Categories Dessert
Time 4h
Number Of Ingredients 11
Steps:
- Melt your butter in the microwave until it's fully liquified.
- Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
- Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
- Place the crust in the freezer until you're ready to add layers.
- Place each color of Jell-O powder in its own small bowl. Place ¾ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
- Place ⅓ cup cold water in each bowl and stir once more.
- Place the bowls of Jell-O in the fridge for about 20-30 minutes. You don't want it to be solidified, just thickened.
- Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
- If you're using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and you've reached your desired shades of color.
- Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
- Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
- Top with whipped cream, if desired, and enjoy!
Nutrition Facts : Calories 497 kcal, Carbohydrate 48 g, Protein 6 g, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 88 mg, Sodium 445 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 10 g, ServingSize 1 serving
EASTER JELLO PIE
This no-bake easy-to-make Easter Jello-Pie is a light and refreshing way to layer pretty pastel colors in a graham cracker crust. It takes only 15 minutes to prepare the pie filling, simply using 4 flavors of fruity jello, cool whip, and water that pile high into a buttery crumb crust.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Melt your butter in the microwave until it's fully liquified.
- Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
- Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
- Place the crust in the freezer until you're ready to add layers.
- Place each color of Jell-O powder in its own small bowl. Place ⅔ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
- Place ⅓ cup cold water in each bowl and stir once more.
- Place the bowls of Jell-O in the fridge for about 20-30 minutes. You don't want it to be solidified, just thickened.
- Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
- If you're using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and you've reached your desired shades of color.
- Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
- Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
- Top with whipped cream, if desired, and enjoy!
STRAWBERRY SLAB PIE
If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
- Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
- In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
- Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 13 g, TransFat 0 g
COOL 'N EASY PIE
Make COOL 'N EASY Pie with only 15 minutes of prep time and six ingredients! You don't even need an oven to make our delicious no-bake COOL 'N EASY Pie.
Provided by My Food and Family
Categories Recipes
Time 4h35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
- Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
- Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0.5063 g, Sugar 0 g, Protein 2 g
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