Light & Fruity Pie
Yield
servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
jello
strawberry, 4serv |
*
|
| ⅔ | cup |
water
boiling |
|
| ½ | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 3 ½ | cups |
whipped topping, prepared
thawed |
|
| 1 | cup |
strawberries
hulled and sliced |
|
| 1 | each |
graham cracker pie crust
9 inch, baked, cooled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
jello
strawberry, 4serv |
*
|
| 158 | ml |
water
boiling |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 828 | ml |
whipped topping, prepared
thawed |
|
| 237 | ml |
strawberries
hulled and sliced |
|
| 1 | each |
graham cracker pie crust
9 inch, baked, cooled |
*
|
Directions
Completely dissolve gelatin in boiling water.
Combine cold water and ice cubes to make 1¼ cups.
Add to gelatin, stirring until slightly thickened.
Remove any unmelted ice.
Using wire whisk, blend in whipped topping.
Fold in berries.
Chill until mixture mounds.
Spoon into pie crust. Chill about 2 hours.
Garnish w ith additional strawberries, if desired.
