STRAWBERRY/RHUBARB COOL WHIP PIE

Strawberry/Rhubarb Cool Whip Pie image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 11

Ingredients

1 cups rhubarb
56 units strawberries
0.5 cups sugar
3 ounces strawberry flavor jell
0.666666666667 cups water
2 cups ice cubes
1 units cracker pie crust
0.5 cups powdered sugar
4 ounces cream cheese
8 ounces whip
1 cups strawberries

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