Strawberry jello pie graham cracker crust recipes

strawberry jello pie graham cracker crust

The easy strawberry jello pie graham cracker crust holds up well after being refrigerated, making this recipe perfect for taking to parties or potlucks.

Processing of strawberry jello pie graham cracker crust:

A close up of a slice of cake on a plate with a fork

1 Graham cracker crust mix 1 cup flour 3 tbsp sugar ½ cup butter or margarine, melted 4 tbsp cocoa powder

5 tbsp water

2 tbsp cream cheese

3 tbsp lemon juice Mix dry ingredients. Add melted mixture and cream cheese. Add enough water to moisten. Add lemon juice last. Knead until all crumbs are moistened. Press into a 10″ pie pan creating about an inch rim around the edge of the pie. Bake at 350 degrees for 15 minutes, let cool before adding Jello filling. Strawberry Jello Pie 2 cups hot water 1-3 oz packet strawberry jello 1/2 cup ice cold milk ¼ cup sugar 2 large eggs ¾ cup frozen strawberries (unthawed) ⅛ cup lemon juice 1 envelope unflavored gelatine ¼ cup cold water

Strawberry jello pie graham cracker crust – step 2:

A group of fruit on a plate

1-2 drops of red food coloring (optional, but makes it look more like strawberry jello)

Prepare chocolate graham cracker crust according to the recipe above. Let cool completely before adding Jello filling. Warm-up milk in the microwave for 30 seconds. Dissolve strawberry jello into hot water. Add sugar and mix well with a wire whisk until all lumps are gone (should be cloudy). Pour ice cold milk into the jello mixture while vigorously stirring. Whisk eggs together in a small bowl; add to milk/jello mixture while continuing to stir quickly with a wire whisk (be careful not to cook eggs). Add lemon juice and food coloring (optional) and mix. In a small bowl, sprinkle gelatine over cold water. Heat for 10 seconds in the microwave until the mixture looks clear and all gelatine is dissolved. Mix into milk/jello mixture with a wire whisk. Pour into cooled graham cracker crust shell and refrigerate 4-6 hours before serving.*

Ingredients to use:

3/4 cup graham cracker crumbs 3 tbsp sugar 1/4 tsp salt 5 tbsps butter, melted 4 cups sliced strawberries 2 pkg Jell-O Strawberry Flavour Gelatin Dessert 1 1/2 cups boiling water 2 (8 oz) pkg cream cheese, softened 1 (14 oz) can sweetened condensed milk 8 oz Cool Whip, thawed

To make strawberry jello pie graham cracker crust: In a medium bowl combine the sugar and cinnamon; stir in blueberry puree until well blended. Dip each dough triangle into the blueberry mixture. Carefully lay triangles in a single layer onto a parchment-paper-lined baking sheet. Bake for 8 to 10 minutes or until golden brown and firm. Immediately remove from pan; cool on wire racks.

Combine gelatin with 1 cup of boiling water. Stir for 2 minutes add condensed milk, mix well then add cream cheese, whisk until smooth and add more hot water if needed. Fold in the whipped cream until smooth.

Strawberry jello pie graham cracker crust:

Put half of the sliced strawberries into a blender or food processor with 1 cup of blueberry mixture. Whiz on low to chop up berries then pour out into a bowl and repeat with the remaining berries & blueberry mixture. Add strawberry gelatin to each bowl, whisk till well blended. Divide evenly among plates spreading over the bottom of the plate for filling then top each serving with 2 tablespoons of blueberry syrup and place scoops of vanilla ice cream in the center.


Hope you will like this delicious and tempting recipe. You will enjoy it while making its preparation!

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