Lime Jello Fluff Pie Food

LIME JELLO PIE

Steps:

• Boil the water then pour the gelatin into it. Stir until dissolved.
• Pour the gelatin into a large bowl and stir in the yogurt.
• Stir in the lime juice and zest and finally the whipped topping.
• Pour into a graham cracker crust and smooth out the top.
• Refrigerate until set.
• Garnish with additional whipped topping and lime slices or curls, if desired.

FLUFFY KEY LIME PIE

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

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.

LIME JELLO PIE

Steps:

• Whisk the jello mix and boiling water until fully dissolved. Whisk in the cold water.
• Fold the cool whip into the jello mixture. until well combined.
• Refrigerate pie filling in the bowl for 30 minutes. Then mix again with a rubber spatula.
• Transfer the jello mixture to the pie crust and spread so the top is flat.
• Chill the pie for at least 6 hours (preferably overnight) before slicing. I like to top each slice with a dollop of whipped cream and lime slice.

LIME JELLO FLUFF PIE

Steps:

• Stir gelatin and sugar into boiling water until dissolved. Add Limeade and cold water stirring to dissolve.
• In large bowl, beat cream cheese until smooth. Beat in about 1/4 cup gelatin mixture one tablespoon at a time until creamy. Slowly add rest of gelatin mixture beating constantly to keep smooth.
• Chill until very thick (60 - 75 minutes); stir occasionally.
• Prepare crust while filling is chilling. Melt butter in sauce pan. Butter a 9-inch pie plate. Combine cereal crumbs and brown sugar. Stir into butter.
• Press mixture evenly into bottom and sides of pie pan. Bake 10 minutes at 350°F and cool.
• Prepare whipped topping according to package directions omitting vanilla. Stir into thickened gelatin until smooth. Chill until mixture mounds (about 30-40 minutes).
• Pour into cooled crust. Chill at least 3 hours.
• Prep time and cook time does not include "chill" time.

LIME FLUFF

Steps:

• In a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. Cover and chill in refrigerator for at least 1 hour. Serve cold.

PINEAPPLE AND LIME JELL-O FLUFF

Steps:

• 1. Boil 1 cup water. .
• 2. In a large bowl add lime Jell-O. Pour in boiling water, stirring constantly to dissolve, about 2 minutes
• 3. Add 1/2 cup cold water and pineapple juice.
• 4. Blend in cream cheese. Chill until thickened, but not set, about 1 1/2 hours.
• 5. Fold in pineapple, marshmallows, and nuts.
• 6. Pour into 1 qt. mold (or a small cake pan) and chill until firm, about 2 hours. (Spray with unflavored Pam spray.)
• 7. Unmold by placing mold in warm water for 10 to 15 seconds. Invert mold onto serving platter.

LEMON JELLO FLUFF PIE

Steps:

• In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
• Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
• Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).