No Bake Light And Fruity Pie Food

FRESH NO-BAKE FRUIT PIE

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

COOL 'N EASY NO-BAKE RASPBERRY JELL-O 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 2 cups COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon into crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

8-MINUTE LIGHT'N FRUITY PIE

Steps:

• Completely dissolve gelatin in boiling water, stirring about 3 minutes.
• Add ice cubes and stir constantly until gelatin is thickened, about 2-3 minutes. Remove any unmelted ice.
• Using wire whip, blend in whipped topping; then whip until smooth.
• Fold in fruit if using.
• Chill if necessary, until mixture will mound.
• Spoon into pie crust.
• Chill 2 hours.

NO-BAKE FRESH FRUIT PIE

Steps:

• Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
• In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
• Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

LIGHT 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 2 cups COOL WHIP until well blended. Refrigerate 30 min. or until thick enough to mound.
• Spoon into crust. Refrigerate 4 hours or until firm.
• Top with remaining COOL WHIP just before serving.

NO BAKE-LIGHT AND FRUITY PIE

Steps:

• Dissolve gelatin completely in water, stirring about 3 minute.
• Add ice cubes and stir constantly until gelatin is thickened about 2-3 minute Remove any unmelted ice.
• Using wire whisk, blend in whip cream then whip until smooth, Fold in fruit and chill, if necessary until mixture is mound.
• Spoon into crust. Chill 2 hours Garnish with additional fruit, if desired.