raspberry/ jello-pie with sugar cookie crust

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

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  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.
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  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.
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  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).
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  4

  Combine milk and lemon pudding in a medium bowl.Whisk until it starts to thicken. set aside. Make jello mixture.
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  5

  Stir boiling water into gelatin in a large bowl until dissolved ;about 2 minutes. Add frozen raspberries.
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  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.
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  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.
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  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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