Raspberry/ Jello-Pie with Sugar Cookie Crust

Pat Duran

By
@kitchenChatter

I just love raspberries and I had some in my freezer and decided to make a cool refreshing pie for my family today as we were also having company for dinner...the pie went together very easy..;and will be a pleasant ending to a delicious meal..Enjoy!


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Comments:

Serves:

makes 2 pies

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

2 c
boiling water
6 oz
pkg. raspberry gelatin
2 pkg
(12 oz. eaach) frozen raspberries
1/2 c
more or less of seedless red raspberry jam
3 oz
pkg. instant lemon pudding
1 3/4 c
cold milk
16 oz
tube of sugar cookie dough, room temperature
8 oz
container thawed whipped topping
2 slice
or pieces of stella d'oro anisette toast (cookie),optional

Directions Step-By-Step

1
Heat oven to 350^. Cut cookie dough in 1/2, remove wrapper.
Using 2 deep 9-inch pie plates; place 1/2 of the cookie dough in each dish.
2
Using ice cube in a plastic bag or just your finger tips, spread cookie dough evenly in the pie dishes up the sides and on the bottom;to form an even crust.
3
Bake in the oven for about 18 minutes, until you see it is turning light brown on the edges.Remove from oven and let cool for 5 minutes on cooling rack.Then place in the refrigerator while preparing the filling.( dough will look puffy and uncooked , but is is cooked).
4
Combine milk and lemon pudding in a medium bowl.Whisk until it starts to thicken. set aside. Make jello mixture.
5
Stir boiling water into gelatin in a large bowl until dissolved ;about 2 minutes. Add frozen raspberries.
6
Stir until raspberries thaw and gelatin becomes thick.
Remove cookie crusts from refrigerator and spread 1/2 the red raspberry jam into the bottom of each cookie shell.
7
Ladle equal amounts of jello mixture into each pie.
Spread 1/2 the lemon pudding on top of each pie.
Then 1/2 the whipped topping on each then 1 crushed cookie on each pie.
Chill for at least 4 hours.
8
Spread on pudding.Then Thawed topping, and cookie crumbs...and a dab of red raspberry jam in center.
This can also be made in a 9x13-inch baking dish using the full recipe.

About this Recipe

Course/Dish: Pies, Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: Asian
Other Tags: Quick & Easy, For Kids, Healthy