EASTER JELLO-O PIE
This easy Easter Jello-O pie is the perfect no-bake dessert, featuring fun colors and flavors of creamy filling layered in a buttery graham cracker crust. This sweet treat is so simple, any bunny can make it!
Provided by Jennifer Fishkind
Categories Dessert
Time 4h
Number Of Ingredients 11
Steps:
- Melt your butter in the microwave until it's fully liquified.
- Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
- Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
- Place the crust in the freezer until you're ready to add layers.
- Place each color of Jell-O powder in its own small bowl. Place ¾ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
- Place ⅓ cup cold water in each bowl and stir once more.
- Place the bowls of Jell-O in the fridge for about 20-30 minutes. You don't want it to be solidified, just thickened.
- Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
- If you're using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and you've reached your desired shades of color.
- Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
- Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
- Top with whipped cream, if desired, and enjoy!
Nutrition Facts : Calories 497 kcal, Carbohydrate 48 g, Protein 6 g, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 88 mg, Sodium 445 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 10 g, ServingSize 1 serving
PINK JELLO PIE
This is a fantastic delicious pie! This is perfect for summer barbecues because it's much lighter than an average pie and can be served cold! You may use sugar free jello & "lite" cool whip, as your diet permits.
Provided by Annelise Friedman
Categories Other Desserts
Time 4h30m
Number Of Ingredients 6
Steps:
- 1. Stir boiling water into dry Jello in a large bowl for 2 minutes until completely combined.
- 2. Add enough ice to the cold water to measure one cup. Add to jello mix, & stir until slightly thickened. Remove unmelted ice.
- 3. Add cool whip, stir with wire whisk until well blended. Refrigerate for 15 to 20 minutes until the mixture is thick enough to mound.
- 4. Spoon mixture into crust and refrigerate for at least 4 hours or overnight.
MOM'S 1950S PINK JELLO CHEESECAKE
This was a classic in our area in the 1950's and early 1960'. I can't tell you where Mom got the recipe but it was very common back then. We all loved it. It doesn't have to be pink. My sister, Becky, would only eat the lemon flavor. If you prefer a different color or flavor, just switch the flavor of Jello you use.
Provided by Kathie Carr
Categories Other Desserts
Time 15m
Number Of Ingredients 11
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.
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
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