Cool 'n Easy Easter Pie
INGREDIENTS:
2/3 c Boiling Water
3 oz Box Cherry JELL-O
1/2 c Cold Water
Ice Cubes
8 oz Tub Fat Free COOL WHIP
9 oz Graham cracker crumb crust
10 Cherries, for garnish
COOL WHIP for garnish
2/3 c Boiling Water
3 oz Box Cherry JELL-O
1/2 c Cold Water
Ice Cubes
8 oz Tub Fat Free COOL WHIP
9 oz Graham cracker crumb crust
10 Cherries, for garnish
COOL WHIP for garnish
Stir boiling water into JELL-O in large bowl 2 minutes or until dissolved. Mix cold water and ice to make 1 1/4 cups. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites). Remove any remaining ice.
Stir in tub COOL WHIP 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. Before serving, use a cake decorating tool to border the edges of the pie with COOL WHIP "stars" all the way around, and one big one in the middle. Arrange cherries evenly among the COOL WHIP border.
Stir in tub COOL WHIP 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. Before serving, use a cake decorating tool to border the edges of the pie with COOL WHIP "stars" all the way around, and one big one in the middle. Arrange cherries evenly among the COOL WHIP border.