Recently I ran across a recipe for Jell-O pie, and it intrigued me. It was an easy recipe using a store-bought graham cracker crust, and the recipe developer used a package of gelatin to make lemon crumbs (brilliant and yummy) to go on top of the crust. Strawberry gelatin was dissolved and folded into frozen whipped topping (Yuck!), and then the pie was topped with fresh strawberries. I had some fresh berries, so I made my own version of this pie using decent ingredients. A Homemade Graham Cracker Crust is easy and fast, and rather than use strawberry flavored gelatin (it’s artificially flavored so it’s better to use raspberry flavored for strawberries and strawberry flavored for raspberries so the artificial flavors don’t clash with the real fruit), I used raspberry gelatin. I whipped heavy cream to add to my gelatin mixture, which made the pie much lighter and less sweet. The pie turned out picture perfect and company worthy.

You can use any berries you like, and you can vary the gelatin to match the berries. Please don’t use frozen whipped topping; it’s too sweet and will ruin it.

8 Servings



Lemon Crumble:
1 3 oz. package lemon gelatin
1/2 cup flour
1/4 cup melted butter

Filling:
1 3 oz. package raspberry gelatin
2/3 cup boiling water
1 cup ice cubes, add water to make the cup

2 cups heavy whipping cream, whipped to stiff peaks

2 cups sliced strawberries

1 9" graham cracker crust

1. Preheat oven to 350°.
2. Make the Lemon Crumble: mix the gelatin (dry) with the flour and melted butter. Spread out thinly on a baking sheet and bake 10 minutes. Stir, then bake an additional 5 minutes or until the edges turn lightly brown. Remove from the oven and set aside to cool.
3. Make the filling: dissolve the raspberry gelatin in the boiling water. Stir in the ice cubes and water. Stir until the ice is melted. Let sit until room temperature. Stir into the whipped cream.
4. Assembly: Place the cooled lemon crumbs in the graham cracker crust. Spread the filling over the lemon crumbs. Arrange the sliced strawberries decoratively over the filling. Cover with plastic wrap and refrigerate until the filling is set.

Amount Per Serving
Calories 492 Calories from Fat 298
Percent Total Calories From: Fat 61% Protein 4% Carb. 35%

Nutrient Amount per Serving
Total Fat 33 g
Saturated Fat 18 g
Cholesterol 97 mg
Sodium 267 mg
Total Carbohydrate 43 g
Dietary Fiber 0 g
Sugars 6 g
Protein 5 g

Vitamin A 22% Vitamin C 36% Calcium 0% Iron 1%