Summer Strawberry Jello Pie Recipe 455 Recipes

STRAWBERRY PIE WITH JELLO RECIPE

Steps:

• Preheat oven to 350.
• Place the pie crust in pie pan, nestle in, crimp edge and prick bottom with fork a few times (as shown above).
• Bake pie crust for about 15 minutes or until edges are browned. Remove from oven and set aside to cool.
• Layer sliced berries into the cooled baked pie crust. Fill to top.
• Stir together water sugar and cornstarch in a sauce pan and bring to a boil. Simmer, stirring constantly, until thickened.
• Remove from heat, add Jell-O and stir until dissolved.
• Pour mixture over the strawberry filled crust.
• Refrigerate until set. This will take at least 3 hours to have a good set.
• Top with whipped cream when serving.

STRAWBERRY JELLO PIE

Steps:

• Add jello mix and boiling water to a large bowl. Whisk together for 2 minutes or until dissolved.
• Add ice water; stirring well until all ice has melted. Allow the mixture to sit at room temperature for 10 minutes to allow the gelatin to thicken.
• Whisk in whipped topping. Fold in 1 ½ cup of the diced strawberries.
• Spoon filling into graham cracker pie crust. Sprinkle with remaining diced strawberries.
• Refrigerate for at least 3 hours, or until set (I like to let it chill overnight).
• Slice and serve. Top slices with whipped topping and/or additional strawberries, if desired.

STRAWBERRY JELL-O PIE

Steps:

• Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
• Slice enough berries to measure 1 cup; refrigerate until ready to use. Chop remaining berries; stir into gelatin mixture. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or until firm. Top with sliced strawberries.

LIGHT STRAWBERRY GELATIN PIE

Steps:

• Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm., Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.