This recipe was from a Jell-O brand ad in a magazine.
Light 'n Fruity Pie
1 pkg. (3 oz.) Jell-O gelatin, any flavor 2/3 c. boiling water 2 c. ice cubes 3 1/2 c. Cool Whip whipped topping Fresh, frozen or canned fruit 1 Keebler Graham Cracker Ready Crust
1. Dissolve gelatin completely in boiling water, stirring about 3 mins. Add ice cubes and stir constantly until gelatin is thickened, about 2-3 mins. Remove any unmelted ice.
2. Using a whire whisk, blend in whipped topping; then whip until smooth. Fold in fruit and chill, if necessary, until mixture will mound.
3. Spoon into pie crust. Chill 2 hours. Garnish with additional fruit, if desired.
Summer Strawberry Cream Pie 1 10-inch graham cracker crust, baked and cooled 2 cups fresh strawberries, cleaned, washed and sliced 2 8oz. pkgs. Philidelpia cream cheese, do not use low or non-fat cream cheese 1 pint whipping cream 1 teaspoon pure vanilla extract 3/4 cup confectioners sugar 1/2 cup toasted slivered almonds Place cream cheese and 3 Tablespoons whipping cream, not whipped in large mixing bowl. Beat well till creamy and smooth. It will be stiff. Stir in vanilla and confectioners sugar. Beat until well blended. Chop half the strawberries and fold gently into cream cheese mixture. Spread evenly into cracker crust. It will be very full. Place remaining slices of strawberries on top of pie and refrigerate till set about 3 hours. Just before serving beat remaining cream till stiff peaks form. Add 2 Tablespoons sugar and a dash of pure vanilla and beat till combined. Serve with slivered almonds on top of each piece and a dollop of whipping cream. (You can also use a homemade baked pastry shell but wait till filling is really set before cutting. Do not freeze filling.)
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