Cool 'N Easy Easter Pie
Cool 'N Easy Easter Pie recipe
Yield
8 servingsPrep
30 minCook
0 minReady
Low Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
boiling |
|
| 1 | package |
jello
any flavour |
|
| ½ | cup |
water
cold |
|
|
ice cubes
|
*
|
||
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 1 |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
boiling |
|
| 1 | package |
jello
any flavour |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 1 | each |
graham cracker pie crust
|
*
|
Directions
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved.
Mix cold water and ice to make 1¼ cups.
Add to gelatin, stirring until slightly thickened.
Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth.
Refrigerate 10 minutes until mixture will mound.
Spoon into crust.
Refrigerate 4 hours or until firm.
Garnish with additional whipped topping and jelly beans, if desired.
Store leftover pie in refrigerator.
