Pink Jello Pie Food

EASTER JELLO-O PIE

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!

NO-BAKE JELLO PIE

Steps:

• Coat a 9-inch pie plate with nonstick cooking spray.
• In a large bowl, whisk together the gelatin powder and boiling water for a couple minutes until completely dissolved. Whisk in the ice cold water for a couple minutes until cool and slightly thickened.
• Gently stir in Cool Whip until fully blended and the mixture is a uniform pastel color.
• Place in the refrigerator for 15 minutes while you prepare your crust.
• Blend the graham crackers in a food processor until finely ground; add in the melted butter and pulse until well combined and all the crumbs are moist. Press the mixture evenly into the bottom and up the sides of the pie plate.
• Give your gelatin mixture a whirl and pour into the prepared crust. Place in the refrigerator for 4-6 hours until firm and set.
• Slice and serve with a dollop of whipped cream!

PINK JELLO PIE

Steps:

• 1. Stir boiling water into dry Jello in a large bowl for 2 minutes until completely combined.
• 2. Add enough ice to the cold water to measure one cup. Add to jello mix, & stir until slightly thickened. Remove unmelted ice.
• 3. Add cool whip, stir with wire whisk until well blended. Refrigerate for 15 to 20 minutes until the mixture is thick enough to mound.
• 4. Spoon mixture into crust and refrigerate for at least 4 hours or overnight.

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.

PINK COOKIES - MERINGUE JELLO COOKIES

Steps:

• Carefully seperate egg whites from yolks - ANY yolk left in the egg whites and you will not be able to make the meringue!
• In a clean dry bowl whip egg whites, white vinegar and salt until stiff (but not dry!).
• Add in sugar and jello powder (Traditionally we use Red Jello - such as raspberry or Cherry -- ).
• Fold in chocolate chips
• On buttered cookie sheet, drop spoonfuls of meringue - I do smaller, bite sized cookies.
• Bake on a buttered cookie sheet for 30 minutes at 250* then turn off the oven and let them sit there over night.
• Do not peek or open the oven! They will turn out soft and chewy!
• Preparation time is to make the meringue - Cooking time is total time to make!