Recipe by SHECOOKS2
"This pie is too easy and so luscious! You can substitute any flavor of gelatin that you prefer!!"
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1 (3 ounce) package
1 (8 ounce) container
frozen whipped topping
1 (9 inch)
prepared graham cracker crust
This recipe is awesome. The part I like about it best is that I was easily able to convert it to a low carb version for my diabetic father by substituting the whipped topping with lite cool whip and the gelatin with sugar-free jello... and better yet, it still tastes good and is very satisfying!
I'll definitely be sharing this with others!
I came across a similar recipe. After you dissolve the jello, whip in an 8 oz. pkg. of cream chease (take awhile to become creamy). Then add the cool whip. This is very creamy and smooth.
This recipe is definitely easy and I like that you can make it with sugar-free Jell-o. However, the texture is exactly what you'd expect jello-o and cool whip to be. Also, the lemon flavor is not that strong. To make this recipe a little more appealing I added 1 tsp lemon zest, the juice of 1 lemon & 1 package of cream cheese. This gives it a smoother texture and the little extra lemon kick it lacked.
This recipe was super easy and tasted ok, but basically amounted to flavored cool whip with a crust. I think next time I'll add some cream to make it a bit thicker. I did love how easy this pie was to reduce the calories in though!
This recipe is delicious! I made this today at (5:00pm), the only reason it lasted till now (8:15pm) is it had to set in the fridge! I made the lemon..I think the lime is next! Strawberry/banana would be good too! Enjoy!
I think there is something wrong with the recipe since 3oz of Gelatin is ALOT! I tried it with 2 oz (8 x 0.25 oz packets) and it came out like gummy candy. Please tell me its 0.3 oz, I see the potential of the recipe i juts want to make it right!
This recipe is extremely easy and it is so delicious! I made mini ones and added a few thawed out frozen blackberries to them after they set up. We loved them!
I've done this recipe a few times with some variations. Adding a little lemon juice for lemon, a little margarita mix to a lime one.
The key to this recipe though is how and when you blend it. The first time I made it I just used a spatula and mixed the whipped topping in to the mostly cooled jello until it melted together. The pie was great. Creamy.
The third time I made it I was in a hurry and I used my electric mixer for several minutes, the jello was not cooled enough and voila it was gelatinous and not very good.
So important: let the jello cool before adding the whipped topping and don't go overboard with the mixing or you will get a rubber pie.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Lemon Chiffon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 257
** Calories from Fat: 123
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