Strawberry Jell-O Pie

Teodora T.
Teodora T. @cook_2995037
Washington

My sister doesn't care for cake very much so I made this for her birthday instead :)

The recipes come from a couple different videos on youtube, but the ingredients are all essentially the same.

In my experience, you could definitely do 2 pies with the amount of mixture this makes, if you split it among the crusts evenly.

https://youtu.be/gya0bvpxv4I

https://youtu.be/twRO72uhEus

Strawberry Jell-O Pie

My sister doesn't care for cake very much so I made this for her birthday instead :)

The recipes come from a couple different videos on youtube, but the ingredients are all essentially the same.

In my experience, you could definitely do 2 pies with the amount of mixture this makes, if you split it among the crusts evenly.

https://youtu.be/gya0bvpxv4I

https://youtu.be/twRO72uhEus

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Ingredients

Approx. 8 servi
  1. 1 (3 oz.)box strawberry jello
  2. 2 cupscold water
  3. 2 cupshot water
  4. 1 (8 oz.)tub cool whip (lite can be used; not fat free though)
  5. Approx. 5-7 strawberries for garnish
  6. 1 cupsliced strawberries for filling
  7. 1(8 or 9in.) graham cracker pie shell

Cooking Instructions

  1. 1

    In a bowl, make jello according to package directions.

  2. 2

    Place into fridge for about 15-18 minutes or until jello just slightly sets.

  3. 3

    With a whisk or hand mixer, add entire tub of cool whip into the thickened jello & blend well until there are no lumps.

  4. 4

    Fold in chopped up strawberries.

  5. 5

    Pour mixture into pie shell & place into fridge to set a minimum of 4 hours or overnight.

  6. 6

    Top with the whole strawberries & enjoy!

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Teodora T.
Teodora T. @cook_2995037
on
Washington
I find recipes online & try to recreate them; I also like baking/decorating cakes.Find me on instagram: th3gr8gilbertgrap3
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Comments

Teodora T.
Teodora T. @cook_2995037
You could totally experiment with the jello flavors as well! Maybe orange jello w/some drained mandarins in the mix for a creamsicle jello pie.

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