EASY JELL-O® PATRIOTIC PIE RECIPE
Make the ultimate 4th of July treat with this patriotic pie from My Food and Family. Our Easy JELL-O® Patriotic Pie Recipe features red, white and blue layers.
Provided by My Food and Family
Categories Recipes
Time 2h35m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
EASY JELL-O® PIE
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.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 51 g, Cholesterol 60.2 mg, Fat 9.2 g, Fiber 0.7 g, Protein 6.8 g, SaturatedFat 3.7 g, Sodium 184.4 mg, Sugar 34.6 g
JELL-O® EASY PATRIOTIC PIE
Before you settle in to watch the fireworks, get into the patriotic spirit with this red, white and blue pie.
Provided by Allrecipes Member
Time 2h30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 37.6 g, Fat 6.6 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 230.7 mg, Sugar 30.5 g
PATRIOTIC PIE
This is a tasty,pretty, no-bake pie for berry lovers. Perfect for summer or anytime. I got the recipe from one of my students when we compiled a class cookbook. My family liked it - I hope yours does too!
Provided by Rachie P
Categories Pie
Time 30m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 11
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.
JELLO PIE
A light (and lower fat) summer pie...always a hit at parties. Quick to make, but prepare for refrigeration time. Cooking time is fridge time
Provided by Nicole Can Cook
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin for at least 2 min, and completely dissolved.
- Mix cold water and ice to measure 1 cup.
- Add to gelatin, stirring until all ice melts.
- Stir in Cool Whip with wire whisk until smooth.
- Refrigerate until mixture is thick and can mound well.
- Spoon into graham cracker crust.
- Refrigerate 4 hours or overnight.
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