Stir boiling water into gelatin in large bowl 2 minutes or until dissolved. Mix cold water and ice to make 1¼ cups. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites). Remove any remaining ice.
Stir in 8 oz whipped topping with wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 4 hours or until firm. Garnish with additional whipped topping and fruit just before serving.
~ Easy Recipes for Every Occasion"
Using regular COOL WHIP and a 9-oz crust, the fat per serving is about 10 grams. Using fat free COOL WHIP it's about 6.
06/16/96 Pale Yellow. Lemon flavor with lemon slices. Original recipe called for 6 oz pie crust, but there was a lot of leftover filling. Delicious.
06/22/96 Pale Green. Lime flavor with lime slices for BBQ. Used 9 oz crust, which worked much better. Just as good as the lemon.
06/28/96 Very Pale Pink. Strawberry-Kiwi flavor with strawberries slices & kiwi slices for work birthday party. Very good, but lemon & lime were slightly better.
06/30/96 Light Red, the most vibrant color yet. Cherry flavor with cherries for desert at Mom & Dad's. Used fat free cool whip. (Haven't tried it yet)
Flavors to keep in mind for future experimentation: Berry-Blue flavor with raspberries & blueberries in personal graham-cracker custard cups, Watermelon flavor, Grape flavor in a Nilla Wafer crust, and Orange flavor with orange slices.
* From JELLO.ZIP, A Polka Dot Cottage compilation 1-201-822-3627
Your Cool 'n Easy Pie is ready. Buon appetito!
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