Light and Easy Jello Pie



These pies were just light their name: Light and easy. I found the recipe from Kraft foods, and adapted it to work with what I had on hand. They were very light and refreshing. Perfect for a spring or summer dessert.



Light and Easy Jello Pie

submitted by Michelle

(adapted from Kraft foods)

2/3 cup  boiling water

1 pkg. (3 oz.) Strawberry/Lime/or any flavor for that matter Gelatin

  Ice cubes

1/2 cup cold water

1 tub  (8 oz.) lite Whipped Topping, thawed

1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
Whisk in Whipped Topping. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust. 
Refrigerate 6 hours or until firm.
Optional: Top with sliced berries.

Peanut Butter Cup Pie

My 8 year old chose this for FHE treat a few weeks ago. It was very good!!! Be sure to have a glass of milk handy!!! Yum-O!!!




Peanut Butter Cup Pie
submitted by Camille
(adapted from Kraftfoods.com)


1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup creamy peanut butter
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2-1/2 cups thawed Whipped Topping, divided
1 Oreo Pie Crust (6 oz.)
3 squares Semi-Sweet Baking Chocolate
2-4 regular sized peanut butter cups, chopped

BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Whipped topping; spoon into crust. Refrigerate until ready to use.
MEANWHILE, microwave remaining Whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
SPREAD chocolate mixture over pudding layer in crust. Sprinkle chopped peanut butter cups on top. Refrigerate 4 hours or until firm.

Black Bottom Banana Cream Pie

I am not a huge banana pie person, but this is one is so yummy! I made this for Josh who LOVES banana cream pie, he totally loved it, too.
Black Bottom Banana Cream Pie
submitted by Michelle


6 Tbsp. butter or margarine, divided
25 Nilla Wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
4 squares Semi-Sweet Chocolate
2 large bananas, sliced
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1 cup thawed Whipped Topping



MELT 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
MICROWAVE chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
PREPARE dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.