Jello Pie
As usual, we asked our interview partner for a recipe. Ivy Knight delivered in true Ivy fashion: with this delicious, over-the-top Jello Pie. She also included a note for the home cook (which we absolutely love): “There is no place in this recipe for anything homemade, so don’t bother making a crust, whipping fresh cream, or slicing in some fruit. This is a technicolor, sugar-filled experience—embrace it!” Nuff said. Make it!
Ingredients
1 Graham cracker crust or an Oreo cookie crust
3 ounce package flavored Jello gelatin (any flavor!)
1/2 cup boiling water
1 cup ice cold water
8 ounce tub Cool Whip, thawed
1 can Redi Whip or more Cool Whip for garnish
Maraschinos with stems for garnish
Instructions
Always make this pie the night before, it needs time to set.
Use a ready-made crust. Make Jello as you normally would. If you use red you'll get pink, green you'll get mint green and orange makes a nice peach color. I don't recommend yellow or blue Jello.
Gently stir in Cool Whip until fully blended and the mixture is a uniform pastel color.
Place in the refrigerator for 15 minutes to chill slightly.
Give your gelatin mixture a whirl and pour into the prepared crust.
Place the filled pie back in the refrigerator for 4 to 6 hours, or overnight, until firm and set.
Before serving decorate with more Cool Whip, or some canned whipped cream. The key to success is to have lots of topping, it really makes this pie sing!
You might be tempted to garnish with fresh fruit to get a pop of red, but maraschino cherries with stems are a better option.