RASPBERRY/ JELLO-PIE WITH SUGAR COOKIE CRUST

Raspberry/ Jello-Pie with Sugar Cookie Crust image

Provided by Pat Duran @kitchenChatter

Categories Pies

Number Of Ingredients 9

2 cup(s) boiling water
6 ounce(s) pkg. raspberry gelatin
2 package(s) (12 oz. eaach) frozen raspberries
1/2 cup(s) more or less of seedless red raspberry jam
3 ounce(s) pkg. instant lemon pudding
1 3/4 cup(s) cold milk
16 ounce(s) tube of sugar cookie dough, room temperature
8 ounce(s) container thawed whipped topping
2 slice(s) or pieces of stella d'oro anisette toast (cookie),optional

Steps:

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.
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.
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).
Combine milk and lemon pudding in a medium bowl.Whisk until it starts to thicken. set aside. Make jello mixture.
Stir boiling water into gelatin in a large bowl until dissolved ;about 2 minutes. Add frozen raspberries.
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.
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.
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.