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!
servesmakes 2 pies
prep time20 Min
Ingredients For raspberry/ jello-pie with sugar cookie crust
pkg. raspberry gelatin
(12 oz. eaach) frozen raspberries
more or less of seedless red raspberry jam
pkg. instant lemon pudding
1 3/4 c
tube of sugar cookie dough, room temperature
container thawed whipped topping
or pieces of stella d'oro anisette toast (cookie),optional
How To Make raspberry/ jello-pie with sugar cookie crust
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.
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.
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).
Combine milk and lemon pudding in a medium bowl.Whisk until it starts to thicken. set aside. Make jello mixture.
Stir boiling water into gelatin in a large bowl until dissolved ;about 2 minutes. Add frozen raspberries.
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.
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.
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.
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