raspberry/ jello-pie with sugar cookie crust

★★★★★ 2 Reviews
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By Pat Duran
from Las Vegas, NV

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!

serves makes 2 pies
prep time 20 Min
method Refrigerate/Freeze

Ingredients For raspberry/ jello-pie with sugar cookie crust

  • 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
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How To Make raspberry/ jello-pie with sugar cookie crust

  • 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.
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