Cool 'N Easy Cherry Pie
Yield
1 piePrep
30 minCook
0 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
boiling |
|
| 3 | ounces |
jello
cherry flavored |
|
| ½ | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 8 | ounces |
whipped topping, prepared
fat-free |
|
| 9 | ounces |
graham cracker pie crust
|
|
| 10 | each |
cherries
for garnish |
|
| 1 | x |
whipped topping, prepared
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
boiling |
|
| 86.7 | ml/g |
jello
cherry flavored |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
fat-free |
|
| 260.1 | ml/g |
graham cracker pie crust
|
|
| 1E+1 | each |
cherries
for garnish |
|
| 1 | x |
whipped topping, prepared
for garnish |
*
|
Directions
Stir boiling water into jello in large bowl 2 minutes or until dissolved.
Mix cold water and ice to make 1¼ cups.
Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites).
Remove any remaining ice.
Stir in tub whipped topping with wire whisk until smooth.
Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.
Spoon into crust.
Refrigerate 4 hours or until firm.
Before serving, use a cake decorating tool to border the edges of the pie with whipped topping stars all the way around, and one big one in the middle.
Arrange cherries evenly among the whipped topping border.
