Cool n’ easy 4th of July no-bake pie
2/3 cup boiling water
1 package (4-serving size) Jell-O brand gelatin, any flavor
1/2 cup cold water
1 tub (8 ounces) Cool Whip whipped topping, thawed and divided
1 prepared graham cracker crust
Stir boiling water into the gelatin in a large bowl for at least 2 minutes until completely dissolved. Mix cold water and ice to make 1 cup. Add to the gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in 2-1/2 cups of whipped topping with wire whisk until smooth. Refrigerate for 15 to 20 minutes, then spoon the mixture into the prepared crust.
Refrigerate for 4 hours or overnight. Just before serving, garnish with the remaining whipped topping and fruit.
Makes 8 servings
All-American no-bake blueberry pie
Recipe from The Philadelphia Inquirer (Philadelphia, Pennsylvania) – June 23, 1999
3 ounces raspberry or strawberry-flavored gelatin
2-1/2 cups blueberries
1 ready-to-use 9-inch graham cracker pie crust
1 cup whipped cream or topping
Prepare gelatin according to package directions. Chill until gelatin mounds when dropped from a spoon, about 2 hours.
Stir gently to break up gelatin. Stir in 2 cups of blueberries and spoon into pie shell. Cover and refrigerate 3 to 4 hours until set. Top with dollops of cream and remaining berries. Makes eight servings.
Note: If using frozen berries, thaw and drain well before adding.
Dee’s blueberry fluff
Recipe from Longview News-Journal (Longview, Texas) – June 23, 1999
2 graham cracker crusts
1 pint whipping cream, whipped
1-1/2 cups miniature marshmallows
1 can blueberry pie filling
Fresh blueberries for garnish, if desired
Place crusts in a 9-by-13-inch dish (or you may leave in pie plates and make dessert as 2 pies). Reserve about 3 tablespoons crust or cookie crumbs for topping. Mix whipped cream and marshmallows. Spread half of mixture on crust (or crusts) and top with pie filling. Spread on the remaining mixture. Garnish with fresh berries. Chili 4-6 hours before serving. Makes 10-12 servings.