Do NOT use a whisk to mix the Cool Whip in! All that did was turn it into liquid, which made it nearly impossible to thicken to mounding. It mounded a bit, and when I poured it into the prepared crust, there was WAY too much (like a cup too much) for the crust. I even had to spoon some of it out so that it didn't spill in my fridge. I refrigerated it for 5 hours. When we cut into it, the filling was still entirely liquid (and there is nothing wrong with my refrigerator!). My guests ate it to be polite, but I didn't bother. They reported that the taste was good, but...who wants to eat pink, runny Jell-O water? IF I try this pie again, I will gently fold the Cool Whip in and probably leave out the cold water entirely or replace it with 1/4 cup ice cubes. I would also suggest refrigerating all night or freezing it. It was a complete disaster by the given directions.
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Do NOT use a whisk to mix the Cool Whip in! All that did was turn it into liquid, which made...