Mom Moms Jell Pie Recipes

3-INGREDIENT JELLO PIE (EASY NO BAKE RECIPE)

Steps:

• Whisk together jello and boiling water until fully dissolved, in a large bowl. Stir in cold water.

MOM-MOM'S JELL PIE

Steps:

• Prepare cherry, lime, and orange gelatin according to package directions. Chill each flavor in an 8x8- or 9x9-inch square pan until firm.
• In a medium bowl, mix lemon gelatin with sugar and pineapple juice. Chill until partially set. In a large bowl, beat whipping cream until stiff peaks form. Fold in lemon gelatin mixture. Cut cherry, lime, and orange gelatin into 1-inch cubes, and gently fold into whipped cream mixture.
• Line a 9x13-inch pan with lady fingers. Spread gelatin mixture into pan. Chill overnight.

MOM-MOM'S JELL PIE

Steps:

• Prepare cherry, lime, and orange gelatin according to package directions. Chill each flavor in an 8x8- or 9x9-inch square pan until firm.
• In a medium bowl, mix lemon gelatin with sugar and pineapple juice. Chill until partially set. In a large bowl, beat whipping cream until stiff peaks form. Fold in lemon gelatin mixture. Cut cherry, lime, and orange gelatin into 1-inch cubes, and gently fold into whipped cream mixture.
• Line a 9x13-inch pan with lady fingers. Spread gelatin mixture into pan. Chill overnight.

MOM-MOM'S JELL PIE

Steps:

• Prepare cherry, lime, and orange gelatin according to package directions. Chill each flavor in an 8x8- or 9x9-inch square pan until firm.
• In a medium bowl, mix lemon gelatin with sugar and pineapple juice. Chill until partially set. In a large bowl, beat whipping cream until stiff peaks form. Fold in lemon gelatin mixture. Cut cherry, lime, and orange gelatin into 1-inch cubes, and gently fold into whipped cream mixture.
• Line a 9x13-inch pan with lady fingers. Spread gelatin mixture into pan. Chill overnight.

MOM'S 1950S PINK JELLO CHEESECAKE

Steps:

• 1. For crust: Mix together and pat into bottom of a 9 by 13 inch pan. Save a few crumbs for the top of the cheesecake if you like.
• 2. For Filling: Mix Jello with 1 cup boiling water. Beat in cream cheese, sugar, and vanilla. In a separate bowl whip evaporated milk until stiff peaks form. Fold into cheesecake mixture. Pour all into crust lining 9 by 13 pan. If you saved a few crumbs for the topping sprinkle them on top now. Chill until firmly set. You can serve with whipped cream if you like.

MOM'S APPLE PIE I

Steps:

• Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
• In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
• Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

MY MOM'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
• Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
• Bake in the preheated oven for 25 minutes.
• Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
• Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
• Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.