Jell-O Pie
A classic southern recipe, updated with California flavors. Experiment with different flavors.
Servings: 10 slices
Ingredients
- 1 3-oz. pkg. Cherry-flavored gelatin
- 2/3 cup Boiling Water
- 1 cup Ice Cold Water
- 2 cups Frozen Whipped Topping, thawed
- 1 3-oz. pkg. Lime-flavored gelatin
- 1/2 cup All-purpose Flour
- 1/4 cup Unsalted Butter, melted
- 1 9-oz. Store bought graham cracker piecrust
- Sliced fresh Cherries
- Fresh Lime Leaves or Mint for garnish
Instructions
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper, and set aside.
- Whisk together cherry gelatin and boiling water in a large bowl until completely dissolved and slightly cooled. Whisk in cold water.
- Whisk in whipped topping. Whisk until smooth and no streaks remain. Refrigerate, uncovered, until thickened and starting to set, about 30 minutes.
- Meanwhile, stir together lime gelatin, flour, and melted butter in a small bowl until fine crumbs form.
- Spread crumb mixture in an even single layer on prepared baking sheet. Bake until crumbs are set and edges are slightly golden brown, about 8 minutes. Remove from oven, and let cool completely on baking sheet, about 15 minutes.Break crumbs into smaller pieces.
- Stir cherry filling until smooth; pour over crumbs in crust.
- Refrigerate, uncovered, until set, at least 4 hours.
- Garnish with additional whipped topping, remaining crumbs, and cherry slices. I like to add fresh mint or lime leaves for a pop of color.Lightly cover with plastic wrap, and store in refrigerator up to 2 days.