EASY STRAWBERRY JELL-O PIE
The pie my brother always wants for his birthday. Very good in a Cream Cheese Crust (recipe #97877).
Provided by Marg CaymanDesigns
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar, water and cornstarch to a boil over medium high heat.
- Add Jell-O, stir until dissolved.
- Cool and then add strawberries.
- Refrigerate about 45 minutes or until it starts to congeal.
- Put in pie shell and cool completely.
- Top with whipped cream or ice cream to serve.
Nutrition Facts : Calories 225, Fat 4.5, SaturatedFat 1.1, Sodium 119, Carbohydrate 45.8, Fiber 1.1, Sugar 36.3, Protein 1.9
STRAWBERRY JELLO PIE
My husband's grandmother served us this pie many years ago and we loved it. It has become a family favorite. It can be made with sugar-free jello and pudding if you prefer. It's a nice, light summer treat.
Provided by Chef Doozer
Categories Pie
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place strawberries in the pie shell.
- Set aside.
- Mix jello and pudding with water.
- Heat to a full boil, then remove from heat.
- Pour over berries and chill.
- Top with 1 T.
- Cool Whip, if desired.
Nutrition Facts : Calories 150.9, Fat 1.4, SaturatedFat 0.9, Sodium 160.2, Carbohydrate 34.3, Fiber 2, Sugar 29, Protein 1.8
STRAWBERRY JELL-O PIE
See why our Strawberry JELL-O Pie is such a popular summer dessert. This recipe is easy to make and calls for JELL-O, graham crackers and COOL WHIP.
Provided by My Food and Family
Categories Recipes
Time 6h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
- Slice enough berries to measure 1 cup; refrigerate until ready to use. Chop remaining berries; stir into gelatin mixture. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
- Refrigerate 6 hours or until firm. Top with sliced strawberries.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
STRAWBERRY CREAM CHEESE JELL-O PIE
If you can slice strawberries and unwrap a package of cream cheese, you can make this delicious JELL-O pie. (No oven, no baking skills required.)
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In medium bowl, add gelatin, 2 cups boiling water and cream cheese. Whisk together until well blended. Add 1 1/2 cups cold water; whisk. Mix in strawberry slices and pour gelatin mixture in pie shell.
- Refrigerate several hours. Just before serving, top with whipped topping and fresh berries.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
FRESH HOMEMADE STRAWBERRY JELLO
Jell-O always seems a bit like magic to me. Add water to the brightly colored, sugary powder and in no time it's solid and giggles like a good belly laugh. The problem is, the stuff in the box tastes like congealed, watered-down kool-aid. There is no actual fruit involved, just artificial color and flavor. But, it is so easy and fun to create a fresh fruit version. There is really nothing better, and more summery, than the taste of fresh strawberries. Take those gorgeous strawberries, puree them and add just enough gelatin to set the fruit in a fancy mold. Knowing how to work with unflavored gelatin properly means you can set a liquid, without having it bounce like a rubber ball. You want to use just enough to keep its shape, but still have a smooth, luscious feel. It's fun, all-natural and a festive treat for your summer picnics.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
- Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
- In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
- Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
- Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
- Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
- Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
- Gently fold the cream into the puree.
- Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
- To un-mold the jello: fill a large vessel with hot water.
- Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
- Refrigerate until ready to serve.
- Use a thin bladed knife dipped in hot water to cut the jello.
STRAWBERRY CHIFFON PIE
Are you a fan of creamy, dreamy strawberry chiffon pies? You can have this one whipped up and ready for the fridge in just ten minutes.
Provided by My Food and Family
Categories Recipes
Time 5h10m
Yield Makes 8 servings, one slice each.
Number Of Ingredients 9
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime zest and juice.
- Add whipped topping; stir with wire whisk until well blended. Stir in strawberries. Refrigerate 1 hour or until mixture is thick and will mound. Spoon into crust.
- Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
STRAWBERRY CHIFFON PIE
Vintage everything is trending now, so why not strawberry chiffon pie? Been around for many years, and it's still light, fluffy, creamy, and refreshing, particularly in summer. Garnish with more whipped cream and sliced strawberries, if desired.
Provided by lutzflcat
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 6h
Yield 8
Number Of Ingredients 13
Steps:
- Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
- Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer.
- Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream.
- Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture.
- Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 40.6 g, Cholesterol 20.4 mg, Fat 13 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 212.1 mg, Sugar 31.3 g
STRAWBERRY GLAZED PIE
This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry.
Provided by Karin Christian
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
- Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
- Chill until well set. Serve topped with whipped cream.
Nutrition Facts : Calories 279 calories, Carbohydrate 52.2 g, Fat 7.8 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 185.5 mg, Sugar 37 g
FRESH STRAWBERRY PIE I
Delicious pies made with fresh strawberries. Top with whipped cream if you like.
Provided by Janice Papola
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
- Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
- Refrigerate until set. Serve with whipped cream, if desired.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 31.6 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 104.3 mg, Sugar 21.7 g
EASY STRAWBERRY PIE
Make and share this Easy Strawberry Pie recipe from Food.com.
Provided by SharleneW
Categories Pie
Time 38m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring sugar, water and cornstarch to a boil over medium heat.
- Cook stirring constantly for 1 minute or until thickened.
- Stir in strawberry gelatin until dissolved.
- Remove from heat; chill 2 hours.
- Arrange strawberries in pastry shell and pour gelatin mixture over.
- Cover and chill 2-4 hours.
- Serve pie with whipped cream if desired.
Nutrition Facts : Calories 343.6, Fat 10.7, SaturatedFat 2.6, Sodium 174.8, Carbohydrate 57.4, Fiber 2.5, Sugar 38, Protein 6.6
LIGHT STRAWBERRY GELATIN PIE
There's plenty of sweet berry flavor in this refreshing dessert. Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests. I sometimes substitute fresh peaches and peach gelatin. -D. Smith, Feasterville-Trevose, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm., Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.
Nutrition Facts : Calories 197 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY JELLO PRETZEL PIE
Make and share this Strawberry Jello Pretzel Pie recipe from Food.com.
Provided by mhoey
Categories Gelatin
Time 25m
Yield 20 sqaure, 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix the pretzel and graham cracker crumbs, 1/4 cup of splenda and the margarine.
- Firmly press into the bottom of an 8x8 pan. Set aside.
- Beat the cream cheese, remaining splenda, and milk until smooth. Stir in the cool whip and spread over the crumb crust. Put in the freezer for 15 to 20 minutes, until set.
- Stir the boiling water into the jello mix until dissolved. Stir in the cold water. Refrigerate 30 minutes or until slightly thickened.
- Spoon over the cream cheese layer and refrigerate an hour or so, until completely set.
Nutrition Facts : Calories 150.6, Fat 8.8, SaturatedFat 4, Cholesterol 12.5, Sodium 308.3, Carbohydrate 19.6, Fiber 0.3, Sugar 2.1, Protein 3.9
STRAWBERRY JELL-O PIE RECIPE
Follow our Southwest Layered Salad Recipe to create a salad that looks as good as it tastes! Our Southwest Layered Salad Recipe features black beans, baby spinach leaves, chopped tomatoes and tender chunks of chicken breast.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Mix apple juice, sugar and cornstarch in saucepan; cook on medium heat 2 min. or until thickened, stirring constantly. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved.
- Arrange strawberries, cut-sides down, on bottom of crust; cover with gelatin mixture.
- Refrigerate 2 hours or until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
STRAWBERRY PIE WITHOUT JELL-O®
This strawberry pie recipe was inspired by my grandpa's famous (at least famous among our family and friends) pie recipe. He made strawberry pies every summer and always put the filling in a graham cracker crust and topped it with Cool Whip®.
Provided by Brandi Rose
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 7
Steps:
- Slice 3/4 of the strawberries and place in a bowl.
- Puree remaining strawberries in a food processor until smooth and transfer to a saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice and bring to a boil, stirring often, about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling.
- Pour filling into pie shell and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 58.4 g, Fat 7.8 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 188.4 mg, Sugar 38.9 g
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.
STRAWBERRY ICEBOX PIE
If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.
Provided by Melissa Clark
Categories pies and tarts, project, dessert
Time P1D
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
- To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
- With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
- Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
- Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
- Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
- With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.
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- Whisk to combine the sugar, cornstarch, and water in a medium saucepan over medium heat. Stir constantly until the mixture has thickened.
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- Start with baking your pie crust according to instructions (You can also use pre-cooked pie crust or even graham cracker crust that's pre-made). Once the pie crust is baked and golden brown, set aside and allow it to cool.
- Cut the strawberries and arrange them around the outside later of the pie shell first, then work your way to the center. You can also leave the strawberries intact if you are short of time.
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