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Nutrition Facts
Serving Size 1 (53g) Recipe makes 8 servings The following items or measurements are not included below: fat-free cool whip reduced-fat 9-inch graham cracker crust
Calories 36
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 295mg		12%
Potassium 212mg		6%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 5.9g		11%
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Jello Pie

Recipe #178266 | 4¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Nicole Can Cook!
Jul 18, 2006

A light (and lower fat) summer pie...always a hit at parties. Quick to make, but prepare for refrigeration time. Cooking time is fridge time

SERVES 8 , 1 pie (change servings and units)

Ingredients

2/3 cup water, boiling
1 (3 ounce) package sugar-free jello, any flavor
1/2 cup cold water
ice cubes
8 ounces fat-free cool whip
1 reduced-fat 9-inch graham cracker crust

Directions

1
Stir boiling water into gelatin for at least 2 min, and completely dissolved.
2
Mix cold water and ice to measure 1 cup.
3
Add to gelatin, stirring until all ice melts.
4
Stir in Cool Whip with wire whisk until smooth.
5
Refrigerate until mixture is thick and can mound well.
6
Spoon into graham cracker crust.
7
Refrigerate 4 hours or overnight.

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Featured Reviews for This Recipe

From: iltemprd

On Oct 24, 2008

I made this today and it is great! I used the 2/3 cup water, but I used only 2 ice cubes and 1/3 cup cold water. It did just fine.

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From: aronsinvest

On Jul 4, 2008

Great recipe. Very happy to have dessert since sugar is an issue for me. I used sugar free cool whip. So simple. Thanks.

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From: pressurecooker

On Jul 19, 2006

almost a cup and half water here,probably fine if alone,but with cool whip,never set,sorry,maybe should have used only 1c hot water or less cool whip,was never able to cut this,like pudding.

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From: Abby Girl

On Jul 19, 2006

I made this pie years ago and had mis-placed my recipe. It is really a "no brain'er" and perfect for the novice cook. I would tend to serve this to family rather than company

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