Cool N Easy Creamy Watermelon Pie Recipes

WATERMELON PIE

Steps:

• Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
• Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

WIGGLY WATERMELON COOL 'N EASY® PIE

Steps:

• Mix 1 cup of the whipped topping and food coloring in small bowl until well blended. Refrigerate until ready to use.
• Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add remaining whipped topping; stir with wire whisk until well blended. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 4 hours or until firm. Garnish rim of pie with the tinted whipped topping to resemble the watermelon rind. Decorate with chocolate chips for the "watermelon seeds." Store leftover pie in refrigerator.

LOW FAT LOW CALORIE COOL 'N EASY PIE!

Steps:

• Boil 2/3 c water.
• In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
• In a measuring cup, combine ice cubes and water to measure 1 cup.
• Stir into Jello mixture til ice is melted.
• Add Cool Whip and whisk until smooth.
• Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
• Spoon filling into crust.
• Refrigerate overnight.

COOL 'N EASY PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
• Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.

CREAMY WATERMELON PIE

Steps:

• 1. In a large bowl, dissolve Jell-O in boiling water.
• 2. As soon as the Jell-O dissolves and it slightly cools, whisk in Cool Whip.
• 3. Fold in watermelon.
• 4. Spoon into crust.
• 5. Refrigerate 4 hrs or overnight until set.

COOL 'N EASY CREAMY WATERMELON PIE

Steps:

• Dissolve Jello in boiling water.
• Allow to cool to room temp.
• Whisk in Cool Whip.
• Fold in watermelon.
• Spoon into crust.
• Chill for 2-3 hours or overnight.
• Yum!

LIGHT COOL 'N EASY PIE

Steps:

• Mix Graham crumbs and butter; press firmly onto and up sides of 9-inch pie plate.
• Stir boiling water into dry jelly powder in alrge bowl 2 minutes or completely dissolved. Add enough ice to cold water to measure 1 cp. Add to jelly; stir untiol slightly thicke ned. REmove any unmelted ice. Add 3/4 cup of hte whipped topping; stir with wire whisl until well blended. Pour into crust. REfrigerate 4 hours or until firm.
• Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.
• You can jazz it up with assorted cut-up fresh fruit just before serving.

WATERMELON PIE

Steps:

• Place watermelon rind in a small saucepan; add water to cover.
• Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender.
• Remove from heat; drain.
• Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.
• Fit 1 pie crust into a 9-inch pie plate.
• Pour watermelon rind mixture into the pie crust.
• Top with remaining pie crust; fold edges under, and crimp all around the edge.
• Cut small slits in top crust.
• Bake at 350° for 45 to 50 minutes, or until golden, shielding edges of pie with strips of aluminum foil after 25 minutes to prevent excessive browning. Cool watermelon pie on a wire rack.

LIGHT COOL 'N EASY PIE

Steps:

• Stir boiling water into dry gelatin mix in a large bowl at least 2 minutes until completely dissolved.
• Add enough ice to cold water to measure 1 cup.
• Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add 2 cups of the whipped topping; stir with a wire whisk until well blended.
• Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.
• Spoon into crust.
• Refrigerate 4 hours or until firm.
• Top with remaining topping just brfore serving.
• Store leftover pie in refrigerator.
• Garnish pie with cut-up fruit of your choice.