STRAWBERRY/RHUBARB COOL WHIP PIE
Steps:
- Simmer rhubarb, 5-6 strawberries and sugar in small saucepan until cooked down. Set aside in bowl to cool.
- Dissolve gelatin completely in 2/3 cup boiling water, stirring about 3 minutes. Spoon 3 tablespoons of gelatin mixture into the rhubarb mixture and let cool. Add 2 cups ice cubes to gelatin and stir until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice.
- Pour rhubarb mixture into the graham cracker pie shell and put into refrigerator to set.
- Beat powdered sugar and cream cheese together until creamy. Add Cool Whip and beat until fluffy. Add gelatin and beat until smooth and fluffy. Fold in sliced strawberries. Pour into cooled graham cracker crust over the set rhubarb/strawberry mixture.
- Refrigerate at least 3 hours, or overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
