Cool Whip Fruit Pies
With a September Ramadan, all heat and humidity in Kuwait, I thought I would share one of my early-married recipes that I often served while living in Tunisia and Jordan, entertaining without air conditioning. 🙂 These fruit pies are light and airy, and best of all – really really easy to make!
This recipe is straight from Kraft:
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
Ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
SPOON into crust.
REFRIGERATE at least 4 hours or until firm. Store leftovers in refrigerator.
You will notice that there isn’t much in that recipe that is real food. The water, maybe!
I make it a little differently. You can choose any flavor of gelatin, but preferably one like raspberry or strawberry or peach where you can also find the fresh fruit.
REAL FRUIT COOL WHIP PIE
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Fruit Flavor Gelatin
1 cup crushed fresh or frozen fruit to match or complement the flavor of the fruit gelatine
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (actually, in Tunis I used real whipped cream!)
1 HONEY MAID Graham Pie Crust (6 oz.)
(Right now they have prepared crusts in the Sultan Center! Yes! They do! If they don’t have any left when you go looking, however, here is how to do one yourself. It is SO easy.
Make your own crust:
Buy a small package of digestive biscuits (that’s mostly what you will find in the Co-ops) or use one wax paper wrapped size package of Graham crackers. Crush them (it is quick and easy in a food processor) and add 2 or three tablespoons of melted butter. If you want to add a little something extra, put in a pinch of cinnamon or ground nutmeg)
Make your fruit pie:
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add 1 cup fresh or frozen fruit, mashed into small pieces. Add to gelatin; place in refrigerator until slightly thickened. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
SPOON into crust.
REFRIGERATE at least 4 hours or until firm. Store leftovers in refrigerator.
(hahahahaha! There won’t be any leftovers!)
You can find more complicated – and delicious – recipes for Cool Whip Pies by clicking on the blue type. Bon appetit!
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That’s great.
You should consider looking at Chilled Cheesecakes too, if you like chilled desserts.
Maybe a crème brulee will also be good.
Happy Cooking!
Ohhh, creme brulee! I would love to know how to make creme brulee!
in a cooking mood… are you?
Hee heeee Ansam – I get SO hungry!
To whom it may concern,
I buy cool whip all the time. I purchased a container of cool whip and took it out to use on a recipe and the entire container was liquid. I had to throw it all away and go out and buy a new container.
I am sorry to inform you of this but I thought you would be interested in your product.
Sincerely,
Nancy Prehl