Low Fat Low Calorie Cool N Easy Pie Food

COOL 'N EASY PIE

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.

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.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)

Steps:

• In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
• Using a spatula fold in the thawed Cool Whip topping until completely blended.
• Transfer the mixture into the pie crust.
• Freeze until completely firm (about 4 hours).
• When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
• Thaw slightly before serving to allow easier slicing.
• Place any leftover pie in the freezer (don't worry you won't have any leftover!).

LOWER FAT PEACH PIE

Steps:

• Preheat your oven to 400 degrees.
• If needed, put your pie crust into a pie plate.
• Fill your pie crust with sliced peaches.
• Whip the egg in a bowl.
• Add the flour and sugar.
• This will appear thick.
• Let it sit for a minute or 2.
• Pour it over the peaches.
• It will not completely cover the peaches.
• Bake at 400 degrees for 15 minutes.
• Then turn down the heat to 300 degrees and bake for 50 more minutes.
• If needed, shield the crust with foil in the last 15 or so minutes.
• Serve warm or cold.

EASY LOW FAT STRAWBERRY PIE RECIPE

Steps:

• Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
• Cook and stir over medium heat until mixture comes to a full boil.
• Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
• Pour into pie crust and chill until set.

THE BEST LOW-FAT APPLE PIE

Steps:

• Crust: Mix flour, salt, and shortening until crumbly. Add cold water 1 tbsp at a time until it forms a ball. Roll out 1/2 mix to line a 9 inch pie pan.
• Filling: Mix sugar, cinnamon, and flour together. Pour over apples. COver with top crust and bake 15 minutes at 425 degrees F, then continue baking 30 minutes at 350 degrees F.

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.