Creamsicle Pie
Yield
1 piePrep
30 minCook
?Ready
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
boiling |
|
| 3 | ounces |
jello
orange |
|
| ½ | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 8 | ounces |
whipped topping, prepared
|
|
| 6 | ounces |
shortbread pie crust
|
* |
| 1 | x |
whipped topping, prepared
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
boiling |
|
| 86.7 | ml/g |
jello
orange |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 173.4 | ml/g |
shortbread pie crust
|
* |
| 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 cool whip with wire whisk until smooth.
Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.
Spoon into crust.
(There is likely to be some left over)
Refrigerate 3 hours or until firm.
Decorate top of pie with cool whip just before serving.
