Raspberry Jello Pie With Sugar Cookie Crust Recipes

FRESH RASPBERRY PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.

RASPBERRY/ JELLO-PIE WITH SUGAR COOKIE CRUST

Steps:

• Heat oven to 350^. Cut cookie dough in 1/2, remove wrapper. Using 2 deep 9-inch pie plates; place 1/2 of the cookie dough in each dish.
• Using ice cube in a plastic bag or just your finger tips, spread cookie dough evenly in the pie dishes up the sides and on the bottom;to form an even crust.
• Bake in the oven for about 18 minutes, until you see it is turning light brown on the edges.Remove from oven and let cool for 5 minutes on cooling rack.Then place in the refrigerator while preparing the filling.( dough will look puffy and uncooked , but is is cooked).
• Combine milk and lemon pudding in a medium bowl.Whisk until it starts to thicken. set aside. Make jello mixture.
• Stir boiling water into gelatin in a large bowl until dissolved ;about 2 minutes. Add frozen raspberries.
• Stir until raspberries thaw and gelatin becomes thick. Remove cookie crusts from refrigerator and spread 1/2 the red raspberry jam into the bottom of each cookie shell.
• Ladle equal amounts of jello mixture into each pie. Spread 1/2 the lemon pudding on top of each pie. Then 1/2 the whipped topping on each then 1 crushed cookie on each pie. Chill for at least 4 hours.
• Spread on pudding.Then Thawed topping, and cookie crumbs...and a dab of red raspberry jam in center. This can also be made in a 9x13-inch baking dish using the full recipe.

SUMMER RASPBERRY JELLO PIE

Steps:

• Heat the raspberry juice to boiling and pour over gelatin, stirring until all dissolved.
• Next add in the frozen raspberries and blackberries.
• Place the gelatin and fruit in the refrigerator until partially set, then pour the mixture into the baked pie crust and refrigerate until fully set.
• When ready to serve, garnish with whipped cream, toasted coconut, raspberries, blackberries and mint.

RASPBERRY JELLO PIE

Steps:

• Heat water in a med. saucepan over medium heat.
• Add in sugar, jello and cornstarch.
• Simmer and stir until thick.
• Arrange berries in even layer over crust.
• Pour jello mixture over top.
• Chill several hours until firm.
• Serve with whipped cream.

COOL 'N EASY NO-BAKE RASPBERRY JELL-O 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 2 cups COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon into crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

CROWN JEWEL GELATIN PIE

Steps:

• In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes. , In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours. , In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.

RASPBERRY PIE WITH OAT CRUST

Steps:

• In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough into a 9-in. pie plate. Remove remaining waxed paper. , Trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack. , In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight.