Easy Jell O Patriotic Pie Recipes

Steps:

• Heat oven to 450ºF.
• Spray 24 mini muffin pan cups lightly with cooking spray. Cut each pie crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until pie crusts are cooled.
• Cut off one bottom corner of filling bag; use to fill pie crusts. Top with berries just before serving.

Steps:

• Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
• Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
• Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.

Steps:

• 1. Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
• 2. Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
• 3. Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.

Steps:

• In small saucepan, combine 1/3 c sugar, cornstarch, and gelatin. Stir in water.
• Cook over low heat, stirring constantly until mixture boils. Boil and stir 1 minute.
• Add all but 1/4 cup of the blueberries. cook 2 minutes, stirring occasionally.
• Pour mixture into pie shell. Cover with plastic wrap and refrigerate.
• Beat cream cheese, milk, and 2 Tbsp sugar until smooth.Carefully spread over cooled blueberry layer.
• Arrange strawberries over cream cheese, leaving space in the center for reserved blueberries. Spoon glaze over strawberries.
• Fill center with blueberries. Cover, and refrigerate for several hours.

Steps:

• Mix pineapple, sugar, and eggs together in a saucepan; bring to a slow boil. Reduce heat to low and continue cooking until mixture thickens, 3 to 4 minutes. Remove saucepan from heat and stir gelatin mix into pineapple mixture. Set aside to cool.
• Line a pie dish with enough vanilla wafers to cover bottom.
• Beat milk in a large bowl using an electric mixer until thickened, about 3 minutes. Stir gelatin mixture into whipped milk and pour over vanilla wafers. Refrigerate until set, about 8 hours.

Steps:

• Stir 3/4 cup of the boiling water into dry blue gelatin at least 2 minutes or until completely dissolved. Add 1/2 cup of the ice cubes; stir until ice is completely melted. Pour into pie crust; refrigerate 5 to 10 minutes or until gelatin is set but not firm.
• Meanwhile, stir remaining 3/4 cup boiling water into dry red gelatin in separate bowl at least 2 minutes or until completely dissolved. Add remaining 1/2 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 minutes or until slightly thickened.
• Spread whipped topping evenly over blue gelatin layer in crust; cover with layer of red gelatin. Refrigerate 2 hours or until set. Store leftover pie in refrigerator.