Combine fresh rhubarb and JELL-O raspberry flavor gelatin to create an easy Raspberry-Rhubarb Pie. Bring this Raspberry Rhubarb Pie to your next potluck!
What You Need
Original recipe yields 8 servings
1/2 cup sugar
3 Tbsp. cornstarch
1-1/2 cups water
2 cups chopped fresh rhubarb
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Mix sugar and cornstarch in medium saucepan until blended. Gradually stir in water until smooth. Add rhubarb; mix well. Bring to boil on medium heat, stirring constantly; boil 2 min. Remove from heat. Add gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
Spoon into crust.
Refrigerate 3 hours or until firm. Serve topped with COOL WHIP.
Prepare using JELL-O Strawberry Flavor Gelatin.
Garnish with 1/4 cup fresh raspberries.
How to Store
Store any leftover pie in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.