Ingredients
Graham Cracker Crust:
- 1 (6 oz) store-bought graham cracker crust
Jello Filling:
- 1/4 cup dry Jello powder (any flavor)
- 1/2 cup boiling hot water
- 1/2 cup ice cold water
- 1 carton (8 oz) Cool Whip, thawed
Garnishes:
- Homemade whipped cream or spray can whipped cream
- Fresh fruit matching the Jello flavor
Instructions
- Add the dry Jello powder: Into a mixing bowl, add the dry Jello powder. Pour in the boiling hot water and whisk until the Jello is dissolved, about 1-2 minutes.
- Pour in ice cold water: While stirring, pour in the ice cold water.
- Combine with Cool Whip: Add the thawed Cool Whip and gently stir until well combined and no streaks remain.
- Chill the mixture: Cover the bowl and refrigerate for 30 minutes.
- Fill the crust: Pour the filling into the graham cracker crust and refrigerate for at least 6-8 hours or overnight.
- Serve: Garnish with whipped cream and fresh fruit before serving.
Notes
- Nutrition Information: Calculated for 8 servings without garnishes.
- Jello Variations: Experiment with different Jello flavors for unique pies.
- Sugar-Free Jello: Can be used, but flavors may vary.
- Water Temperature: Use ice cold and boiling water for best results.
- Garnish Ideas: Top with homemade whipped cream and matching fruit chunks.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 151 kcal
- Sugar: 9g
- Sodium: 124mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
