Pink Jello Pie Recipes

Steps:

• 1. Stir boiling water into dry Jello in a large bowl for 2 minutes until completely combined.
• 2. Add enough ice to the cold water to measure one cup. Add to jello mix, & stir until slightly thickened. Remove unmelted ice.
• 3. Add cool whip, stir with wire whisk until well blended. Refrigerate for 15 to 20 minutes until the mixture is thick enough to mound.
• 4. Spoon mixture into crust and refrigerate for at least 4 hours or overnight.

Steps:

• 1. For crust: Mix together and pat into bottom of a 9 by 13 inch pan. Save a few crumbs for the top of the cheesecake if you like.
• 2. For Filling: Mix Jello with 1 cup boiling water. Beat in cream cheese, sugar, and vanilla. In a separate bowl whip evaporated milk until stiff peaks form. Fold into cheesecake mixture. Pour all into crust lining 9 by 13 pan. If you saved a few crumbs for the topping sprinkle them on top now. Chill until firmly set. You can serve with whipped cream if you like.

Steps:

• Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
• Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
• Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

Steps:

• Mix pineapple, sugar, and eggs together in a saucepan; bring to a slow boil. Reduce heat to low and continue cooking until mixture thickens, 3 to 4 minutes. Remove saucepan from heat and stir gelatin mix into pineapple mixture. Set aside to cool.
• Line a pie dish with enough vanilla wafers to cover bottom.
• Beat milk in a large bowl using an electric mixer until thickened, about 3 minutes. Stir gelatin mixture into whipped milk and pour over vanilla wafers. Refrigerate until set, about 8 hours.