Directions
Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened. (Do not hurry this part, make sure gelatin is very thick). Remove any unmelted ice. Fold in Cool Whip until smooth. Fold in fruit and chill until mixture will mound. Spoon into pie crust. Chill 2 hours.
Notes
Note: Any fruit will work for this recipe: raspberries, blueberries, apricots, peaches or crushed pineapple in syrup. Just remember to use a corresponding Jello. I always purchase a graham cracker crust, but if you’re ambitious, you can make one. This pie is like a “mile-high pie,” and very impressive when served to guests. It’s also delicious and easy to make.
Ingredients
- 2 Package (6 oz.) Strawberry Jello Gelatin
- 2/3 Cup boiling water
- 2 Cups ice cubes
- 1-8 oz. Container of Cool Whip, thawed
- 1½ Cups sliced strawberries
- 9-inch Graham cracker crumb crust (purchased)
