Whipped Jell-O Pie adapated from church cookbooks across the Nation…
I absolutely love this cool treat in the summer time. It sort of resembles that weird dessert Aunt Mildred always brings to the family reunion, but believe me, it is way more attractive and involves less ingredients. Give this a try for your summer barbeques. Hands-on time is minimal, but it does require multiple hours in the fridge.
- 1 3oz package Jell-O gelatin mix (lime is my favorite, but pick what you like!)
- 2/3 cup boiling water
- 1/2 cup cold water; add ice cubes to make 1 cup
- 1 8oz package Cool Whip, thawed*
- 1 graham cracker crust
Pour boiling water into a bowl with Jell-O mix, and then stir with a whisk or fork until the mix is completely dissolved. Add the cold water and ice cubes, stirring until melted. Now, fold in the thawed Cool Whip. This means slowly adding the Cool Whip to the Jell-O and stirring gently. If you whip or stir too fast, you will liquefy the Cool Whip and it will lose its fluffiness. Once the two are blended, it will be a little runny and will spill over your crust. To prevent this, put the mixture in the fridge for 10-20 minutes so that it becomes “scoopable.” Once it’s firmed up a little, you can then scoop the mixture into your graham cracker crust. Return the pie to the fridge and let sit for at least 4 hours (overnight is ideal).
*Thawing the Cool Whip: Make sure to do this overnight in the refrigerator– do NOT microwave or let sit on the counter. Heating the Cool Whip will make it melt and then it won’t firm up properly.