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Lemon Berry COOL 'N EASY® Pie
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Lemon Berry COOL 'N EASY® Pie

6 Hr(s) 45 Min(s)
15 Min(s) Prep
6 Hr(s) 30 Min(s) Cook
Looking for a refreshing no-bake pie? Our Lemon Berry Cool & Easy Pie fits the bill nicely, with its mixed berry and lemon JELL-O filling.
What You Need
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10 servings
Original recipe yields 10 servings
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
ice cubes
1/2 cup cold water
2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups mixed strawberry slices, blueberries and raspberries, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
1
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
2
Add lemon zest, juice and whipped topping; stir with wire whisk until well blended. Add 1 cup of the fruit; stir gently until well blended. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
3
Refrigerate 6 hours or overnight until firm. Top with remaining fruit just before serving. Store leftover pie in refrigerator.
Kitchen Tips
Tip 1
Size Wise
This colorful berry dessert is a great treat to share with friends and family.
Tip 2
Special Extra
Garnish with fresh mint sprigs just before serving.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
Sodium 130mg
6%
Total Carbohydrates 28g
10%
Dietary Fibers 1g
4%
Sugars 17g
34%
Protein 2g
4%
Vitamin A
0%
Vitamin C
15%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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