My grandmother made this pie every year for Thanksgiving. She would make it with a homemade pie crust, but I love it with a graham cracker crust. Either way is great! It’s good with any type of pie crust. It’s perfect for a very sweet and light dessert. It just melts in your mouth! Enjoy! It does not freeze well.
This was O.K. but nothing sets it apart from other strawberry Jello pies that I’ve had. Set your timer for 10 minutes for the gelatin mixture to thicken because I checked it at 15 minutes, and it solidified…had to throw away and start over. On the positive side, this is easy to put together. I would have preferred a regular pie crust, but that’s just a personal preference. Sorry, this tastes pretty good but just pretty ordinary.
Being a diabetic I made a couple of changes to this recipe substituting sugar with Splenda, regular jello to sugar-free and used sugar-free Cool Whip. This is a refreshing delightful pie. My family loved it.
I am so pleased with this pie! I read the review where it came out like mousse…I did not have that problem. I loved the fact that there were so many berries in the pie! I have had the leftovers in the fridge for three days and there is no pulling away from the crust or weeping. The only thing I changed was I used watermelon flavored gelatin (store was sold out of strawberry…go figure!). I will definitely make this again…what a great summer pie!
This no bake turned out great. Very refreshing after dinner treat. There were 4 of us at dinner and none of pie was left over.
Made this after we picked strawnerries with the kids. I had too many strawberries and was looking for some fast and easy no bake recipes. This was perfect. It was so refreshing and yummy. I will be definitely making it from now on.
1 (3 ounce) package strawberry-flavored Jell-O(R) mix
1/4 cup white sugar
1/2 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups sliced fresh strawberries
1 (9 inch) prepared graham cracker crust
4 fresh strawberries, halved (optional)
Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
Refrigerate at least 2 hours before serving.
Iced Pumpkin Cookies Recipe
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Chocolate Cappuccino Cheesecake Recipe
This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Marbled Pumpkin Cheesecake Recipe
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.