Jello Pie With Evaporated Milk Food

STRAWBERRY CHIFFON PIE | RECIPE

Steps:

• Dissolve Jell-O in hot water, stir.
• Add sugar and lemon juice, stir.
• Beat evaporated milk until stands in stiff peaks.
• Add Jell-O mixture, and continue beating until it holds shape.
• Pour into prepared graham cracker crusts.
• Chill in refrigerator for about 4 hours or overnight.
• When ready to serve, top with whipped cream.

MOTHER'S WHIPPED LIME DESSERT

Steps:

• In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
• When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
• Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.

LIME JELLO PIE

Steps:

• Dissolve jello in boiling water; add sugar and let cool.
• Stir in lemon juice.
• Beat cold evaporated milk til fluffy; fold in jello mixture and drained crushed pineapple.
• Pour into prepared graham cracker crusts (I use store-bought ones these days).
• Chill til firm.

JELL-O PIE

Steps:

• 1. Mix jell-0 and sugar Boil the pineapple juice Add the jell-o and sugar to the pineapple juice and stir until sugar melts Whip the chilled evaporated milk and add the sugar mixture until mixed Pour the filling into the crust The filling might make two pies

NO BAKE LEMON-LIME CHIFFON PIE

Steps:

• Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside.
• Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour.
• Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.

LEMON FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

EASY JELL-O® PIE

Steps:

• Mix pineapple, sugar, and eggs together in a saucepan; bring to a slow boil. Reduce heat to low and continue cooking until mixture thickens, 3 to 4 minutes. Remove saucepan from heat and stir gelatin mix into pineapple mixture. Set aside to cool.
• Line a pie dish with enough vanilla wafers to cover bottom.
• Beat milk in a large bowl using an electric mixer until thickened, about 3 minutes. Stir gelatin mixture into whipped milk and pour over vanilla wafers. Refrigerate until set, about 8 hours.