Best Pink Jello Pie Recipes

PINK JELLO PIE

Steps:

• 1. Stir boiling water into dry Jello in a large bowl for 2 minutes until completely combined.
• 2. Add enough ice to the cold water to measure one cup. Add to jello mix, & stir until slightly thickened. Remove unmelted ice.
• 3. Add cool whip, stir with wire whisk until well blended. Refrigerate for 15 to 20 minutes until the mixture is thick enough to mound.
• 4. Spoon mixture into crust and refrigerate for at least 4 hours or overnight.

MOM'S 1950S PINK JELLO CHEESECAKE

Steps:

• 1. For crust: Mix together and pat into bottom of a 9 by 13 inch pan. Save a few crumbs for the top of the cheesecake if you like.
• 2. For Filling: Mix Jello with 1 cup boiling water. Beat in cream cheese, sugar, and vanilla. In a separate bowl whip evaporated milk until stiff peaks form. Fold into cheesecake mixture. Pour all into crust lining 9 by 13 pan. If you saved a few crumbs for the topping sprinkle them on top now. Chill until firmly set. You can serve with whipped cream if you like.

PINK JELLO PIE

Steps:

• Place 1½ tablespoons of tap water in a small bowl and sprinkle the 1 teaspoon of powdered unflavoured gelatine over this. Ensure all gelatine is soaking and allow to soften for 10 minutes.
• In a medium bowl or the bowl of an electric mixer fitted with a whisk attachment, whip the cream, icing sugar and vanilla to stiff peaks. Avoid overmixing. Place in the refrigerator until ready for use.
• In a separate large bowl, add the Jell-O or jelly cubes and pour over boiling water. Stir to dissolve and add the softened gelatine, stirring to fully melt.
• Add about 1 cup (or a large handful) of ice cubes to the flavoured gelatine liquid. Stir for about 2 minutes to cool the mixture down and remove any remaining unmelted pieces of ice.
• Spoon the whipped cream into the flavoured gelatine liquid and stir to fully incorporate.
• Pour the jello pie filling into the prepared pie crust and spread evenly. Place the pie in the refrigerator to set (about 4 hours, but best made the night before).

EASTER JELLO-O PIE

Steps:

• Melt your butter in the microwave until it's fully liquified.
• Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
• Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
• Place the crust in the freezer until you're ready to add layers.
• Place each color of Jell-O powder in its own small bowl. Place ¾ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
• Place ⅓ cup cold water in each bowl and stir once more.
• Place the bowls of Jell-O in the fridge for about 20-30 minutes. You don't want it to be solidified, just thickened.
• Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
• If you're using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and you've reached your desired shades of color.
• Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
• Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
• Top with whipped cream, if desired, and enjoy!

SPARKLING GRAPEFRUIT PIE

Steps:

• Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
• Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
• Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

EASY JELL-O® PIE

Steps:

• Mix pineapple, sugar, and eggs together in a saucepan; bring to a slow boil. Reduce heat to low and continue cooking until mixture thickens, 3 to 4 minutes. Remove saucepan from heat and stir gelatin mix into pineapple mixture. Set aside to cool.
• Line a pie dish with enough vanilla wafers to cover bottom.
• Beat milk in a large bowl using an electric mixer until thickened, about 3 minutes. Stir gelatin mixture into whipped milk and pour over vanilla wafers. Refrigerate until set, about 8 hours.