Comida Kraft
Recipe Box

Strawberry/Rhubarb Cool Whip Pie

 Roberta481
Prep Time
0
min.
Total Time
4
hr.
1
min.
Servings

0

What You Need

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Make It

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  • 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.

Notes

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