Watermelon Jell O Pie Recipes

Steps:

• 1. Dissolve jello in boiling water in large bowl. Cool to room temperature.
• 2. Whisk in cool whip. Fold in watermelon. Spoon into crust. Cover and refrigerate two hours, or until set.

Steps:

• Pour 1/4 cup of boiling water over Jell-O in small bowl and stir until dissolved. Set aside to cool but not "set" while cutting up the chilled watermelon.
• Pour Jell-O mixture over watermelon in large bowl and toss together with Cool Whip.
• Divide mixture and fill the two pie shells. Refrigerate for at least 2 hours.

Steps:

• Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
• Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

Steps:

• 1. In a large bowl, dissolve Jell-O in boiling water.
• 2. As soon as the Jell-O dissolves and it slightly cools, whisk in Cool Whip.
• 3. Fold in watermelon.
• 4. Spoon into crust.
• 5. Refrigerate 4 hrs or overnight until set.

Steps:

• Mix 1 cup of the whipped topping and food coloring in small bowl until well blended. Refrigerate until ready to use.
• Stir boiling water into gelatin in large bowl 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 remaining whipped topping; stir with wire whisk until well blended. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 4 hours or until firm. Garnish rim of pie with the tinted whipped topping to resemble the watermelon rind. Decorate with chocolate chips for the "watermelon seeds." Store leftover pie in refrigerator.

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add lime juice and 2 cups COOL WHIP; stir with whisk until blended. Stir in watermelon.
• Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature 10 min. before serving. Meanwhile, peel kiwis. Cut into slices, then cut each slice in half.
• Garnish pie with remaining COOL WHIP and kiwi before serving.