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Juicy Fruited Summer Pie

Juicy Fruited Summer Pie recipe
photo by:kraft
Pineapple gelatin blended with orange-pineapple-banana juice and whipped topping is the creamy filling in this no-bake pie topped with fresh fruit.
10 min
4 hr 40 min
8 servings
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What You Need

cup  boiling orange-pineapple-banana juice
pkg.  (4-serving size) JELL-O Pineapple Flavor Gelatin
 Ice cubes
cup  cold orange-pineapple-banana juice
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
 ready-to-use graham cracker crumb crust (6 oz.)
cup  mixed cut-up fresh fruit (strawberries, blueberries, mandarin oranges, peeled kiwi)

Make It

STIR boiling juice into dry gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold juice to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2-1/2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 20 to 25 min. or until mixture is very thick and will mound.

SPOON into crust.

REFRIGERATE several hours or overnight. Top with the remaining whipped topping and fruit just before serving. Store in refrigerator.

Kraft Kitchens Tips

Enjoy your favorite foods on occasion, but keep portion size in mind. This pie makes enough to serve 8.
Prepare as directed, using JELL-O Strawberry Flavor Gelatin.
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