Cool 'N Easy Strawberry-Kiwi Pie
Yield
1 piePrep
25 minCook
0 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
boiling |
|
| 3 | ounces |
jello
strawberry-kiwi |
|
| ½ | cup |
water
cold |
|
| 8 | ounces |
whipped topping, prepared
|
|
| 9 | ounces |
graham cracker pie crust
|
|
| 3 | slices |
kiwi fruit
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
boiling |
|
| 86.7 | ml/g |
jello
strawberry-kiwi |
|
| 118 | ml |
water
cold |
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 260.1 | ml/g |
graham cracker pie crust
|
|
| 3 | slices |
kiwi fruit
|
*
|
Directions
Stir boiling water into JELL-O 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.
Remove any remaining ice.
Stir in tub COOL WHIP 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.
Garnish with a dollop of COOL WHIP, surrounded by 3 kiwi slices, and whole strawberry, sliced and fanned out, just before serving.
