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
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.
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.
Refrigerate 6 hours or overnight until firm. Top with remaining fruit just before serving. Store leftover pie in refrigerator.
This colorful berry dessert is a great treat to share with friends and family.
Garnish with fresh mint sprigs just before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.