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Confetti Pie

Confetti Pie recipe
photo by:kraft
This recipe is great because it is so versatile with flavors and how it is served. To make it low-carb, I used sugar-free jello and regular whip cream. I served it in more
posted by
on 4/14/2006
15 min
9 hr 15 min
8 servings
Magazine Acquisition

What You Need

cups  boiling water, divided
pkg.  (4-serving size) JELL-O Lemon Flavor Gelatin
cup  cold water, divided
pkg.  (4-serving size) JELL-O Orange Flavor Gelatin
cups  thawed COOL WHIP Whipped Topping
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

STIR 1 cup boiling water into lemon gelatin in medium bowl at least 2 min. until completely dissolved. Stir in 1/2 cup cold water. Pour into 8-inch square pan. Refrigerate 4 hours or until firm.

STIR remaining 1 cup boiling water into orange gelatin in large bowl at least 2 min. until completely dissolved. Stir in 1/2 cup cold water. Refrigerate about 20 min. or until slightly thickened (consistency of unbeaten egg whites).

CUT lemon gelatin into 1/2-inch cubes or decorative shapes. Add gelatin cubes and whipped topping to orange gelatin; stir gently until well blended. Refrigerate until mixture will mound. Pour into crust. Refrigerate at least 4 hours or until firm.

Kraft Kitchens Tips

Prepare as directed, using JELL-O Berry Blue or Lime Flavor Gelatin to make the gelatin cubes.
For fewer calories, prepare as directed, using JELL-O Sugar Free Gelatin, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
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