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Ingredientes
- 2/3 cup boiling water
- 1 pkg 4 oz jello any flavor
- 1/2 cup cold water
- ice cubes
- 8 oz tub cool whip toppint, thawed
- 1 graham cracker pie crust
- Graham cracker pie crust:
- 1 1/4 graham cracker crumbs
- 3 Tbs sugar
- 1/3 cup butter
Direcciones
- Stir boiling water into gelatin in large bowl at least 2 minutes until dissolved.
- Mix cold water and ice to measure 1 cup
- add to gelatin stiring until ice is melted
- stir in whipp topping with wire whisk until smooth
- refrigerate 15 to 20 minutes until mixture is thick and will mound.
- spoon into crust
- refrigerate 4 hours or overnight
- Pie crust:
- combine crumbs and sugar in bowl. Stir in melted buter until blended
- Pack mixture firmly into 9 inch pie pan and press firmly to bottom and sides. Chill one hour before filling or bake in 350 oven for 8 minutes, cool, chill, and fill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 219 | |
| Calories from Fat 122 | 56% |
| Total Fat 13.79g | 17% |
| Saturated Fat 6.07g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 185mg | 8% |
| Potassium 36mg | 1% |
| Total Carbs 22.77g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 9.88g | 7% |
| Protein 1.55g | 2% |
