Pink Pie

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Name: Easy Strawberry Chiffon Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 graham cracker pie crust (or use a premade crust–totally; 2/3 cup boiling water; 1 package Jell-o strawberry gelatin mix (can use sugar free; 1/2 cup cold water; ice cubes; 1 container Cool Whip Free whipped topping divided (can use regular)

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INGREDIENTS

1 graham cracker pie crust (or use a premade crust–totally
2/3 cup boiling water
1 package Jell-o strawberry gelatin mix (can use sugar free
1/2 cup cold water
ice cubes
1 container Cool Whip Free whipped topping ; divided (can use regular)

Recipe

INSTRUCTIONS

1. If baking pie crust from scratch, make sure the crust is completely cooled. (I made mine the night before and kept it in an airtight container.)

2. In a large bowl, stir boiling water into dry gelatin mix and whisk for at least 2 minutes, until gelatin is completely dissolved.

3. Measure out 1/2 cup of cold water in a 1-cup measuring cup. Add enough ice cubes to the cup to measure 1 cup.

4. Add ice and water to the dissolved gelatin, then continue to whisk until the mixture thickens slightly (this will take a few minutes). Scoop out any small pieces of unmelted ice with a fork.

5. Add two cups of Cool Whip topping and whisk together until well blended. Place bowl in the refrigerator for 30 minutes, until mixture is set thickly and will mound.

6. Spoon strawberry mousse mixture into crust and smooth with a rubber spatula. Refrigerate for 4 hours (or overnight) until firm.

7. Just before serving, garnish pie with the remaining Cool Whip topping. Slice and enjoy!

Makes about 8 servings. Pie can be stored covered with plastic wrap in the refrigerator for up to a week.

NOTES

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Easy Strawberry Chiffon Pie

1 graham cracker pie crust (or use a premade crust–totally
2/3 cup boiling water
1 package Jell-o strawberry gelatin mix (can use sugar free
1/2 cup cold water
 ice cubes
1 container Cool Whip Free whipped topping divided (can use regular)

1. If baking pie crust from scratch, make sure the crust is completely cooled. (I made mine the night before and kept it in an airtight container.)
2. In a large bowl, stir boiling water into dry gelatin mix and whisk for at least 2 minutes, until gelatin is completely dissolved.
3. Measure out 1/2 cup of cold water in a 1-cup measuring cup. Add enough ice cubes to the cup to measure 1 cup.
4. Add ice and water to the dissolved gelatin, then continue to whisk until the mixture thickens slightly (this will take a few minutes). Scoop out any small pieces of unmelted ice with a fork.
5. Add two cups of Cool Whip topping and whisk together until well blended. Place bowl in the refrigerator for 30 minutes, until mixture is set thickly and will mound.
6. Spoon strawberry mousse mixture into crust and smooth with a rubber spatula. Refrigerate for 4 hours (or overnight) until firm.
7. Just before serving, garnish pie with the remaining Cool Whip topping. Slice and enjoy!
Makes about 8 servings. Pie can be stored covered with plastic wrap in the refrigerator for up to a week.

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Nutrition

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Serving Size: 1 Recipe (316g)
Recipe Makes: 1 Recipe

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 11.9mg		0 %
Potassium 0.8mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.