FLUFFY STRAWBERRY PIE
(1) (3 oz) package Jello Gelatin Mix-Strawberry-Dry KFT
¼ cup sugars, granulated
½ cup water, municipal
(1) (8 oz) container Dessert topping, semi-solid, frozen
2 ½ cups Strawberries, raw
(1) (9 inches) of pie crust, cookie-type, graham cracker, baked, prepared from recipe
(4) eaches Strawberries, raw
INSTRUCTIONS:
Add and mix strawberry-flavored gelatin mix, sugar, and boiling water in a large bowl, stirring until gelatin and sugar have dissolved.
Refrigerate gelatin mixture for 10 minutes until it begins to turn thick and syrupy.
Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
Fold in 2 1/2 cups of sliced strawberries into the whipped topping mixture.
Spoon filling into the graham cracker crust and decorate the edge of filling with (8) strawberry halves.
Refrigerate at least 2 hours before serving.
Nutrition Facts :
Per Serving: 318.5 calories; 0 mg cholesterol; 221.6 mg sodium; 3 g protein; 45.9 g carbohydrates.
NOTES
Gluten-free graham crackers can be used if you like. Just make sure you’ve got a whole 1 1⁄2 cup of crumbs. The longer the chill of the pie, the better the filling will set. The firm filling makes the cutting and lifting out of the pan much easier.
