Nothing Pie

I don't know who to credit this recipe to. It came to me in an e-mail and I only have the subject heading and the recipe.

• 2 ready-made reduced fat graham cracker pie crusts
• 1 large carton fat-free sour cream (16 oz)
• 2 tubs fat-free Cool Whip, thawed
• 2 small packages sugar free vanilla pudding mix
• 1 20 oz can crushed pineapple, packed in pineapple juice.

Pour dry pudding mix into a medium size mixing bowl. Add contents of can of pineapple, juice and all, mixing well. Fold in sour cream, both tubs of Cool Whip and mix well. Divide mixture between pie crusts. Chill before serving.

The kids call it "ice cream pie".

Very Berry Cheesecake

This was another Jello/Cool Whip recipe

1 (8 oz pkg) fat free cream cheese
1/3 C sugar
2 C fat free cool whip – strawberry
1 reduced fat graham cracker crust
1 C sliced strawberries.

*Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended.
*Gently stir in whipped topping.
*Spoon into crust.
*Refrigerate 3 hours or until set. Top with strawberries before serving.

Serves 8

Strawberry Mousse Cups

This was in a Jello/Cool Whip magazine

¾ C boiling water
1 pkg (serves 4) sugar free strawberry jello
1 C ice cubes
2 C thawed fat free cool whip
1 pt strawberries – sliced – divided

*Stir boiling water into dry jello mix in large bowl at least 2 minutes.
*Add ice cubes, stir until melted.
*Genlty stir in 1 ½ C each – whipped topping and strawberries until blended.
*Spoon evenly into 6 small dessert dishes.
*Refrigerate 2 hours until firm.
*Top with remaining ½ cup whipped topping and strawberries just before serving

Serves 6

Cool and Easy Pie

2/3 C boiling water
1 pkg. (4 servings) sugar free strawberry jello
Ice cubes
½ C cold water
1 tub fat free cool whip
1 reduced fat graham cracker pie crust

*Stir boiling water into dry gelatin mix in a large bowl at least 2 minutes until completely dissolved.
*Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
*Add whipped topping; stir with a wire whisk until well blended.
*Refrigerate 15-20 minutes or until mixture is thick enough to mound.
*Spoon mixture into crust.
*Refrigerate 4 hours or overnight.

Serves 8

Blushing Apples

This lovely dish came from a Kraft Foods magazine.

2 pkg (serves 4 each) sugar free strawberry Jell-O (or any flavor)
¼ tsp ground cinnamon
4 C cold water
4 medium apples (Granny Smith, Golden Delicious or McIntosh)
½ C thawed fat free Cool Whip

*Combine gelatin and cinnamon in a 3-4 QT pan. Add water, bring to a boil stirring frequently until gelatin is dissolved.
*Meanwhile, core and peel all 4 apples.
*Add apples to gelatin mixture in pan and partially cover with lid.
*Return to a boil, then reduce heat to Med-Low and simmer 10-15 minutes or just until apples are fork tender. Turn apples over every 5 minutes.
*Remove apples from liquid and serve warm with cool whip. (To serve cold, chill apples in refrigerator at least 1 hour, or overnight.)

(You can chill the remaining liquid for a thick Jell-O for another night’s dessert.)

Triple Layer Lemon Pie

This was in a Jello/Cool Whip magazine

2 C cold milk
2 pkg (4 serving size each) sugar free lemon pudding
1 Tbsp Lemon juice
1 reduced fat graham cracker pie crust
1 tub fat free cool whip

*Pour milk into large bowl. Add pudding mixes and juice. Beat until well blended. (Mixture will be thick.)
*Spread 1 ½ C of the pudding onto crust and set aside.
*Add half of the whipped topping to the remaining pudding, stirring until well blended. Spread over the pudding already in the crust.
*Top with remaining cool whip.
*Chill 3 hours or until set.

Serves 8

Blushing Apples

A Jell-O Recipe

2 pkg (serves 4 each) sugar free strawberry Jell-O (or other flavor)
1/4 tsp ground cinnamon
4 cups cold water
4 medium apples (Granny Smith, Golden Delicious or McIntosh)
1/2 cup thawed fat free Cool Whip

Combine gelatin and cinnamon in a 3-4 quart pan.
Add watter and bring to a boil, stirring frequently until gelatin is dissolved.
Meanwhile, core and peel all 4 apples.
Add apples to gelatin mixture in pan and partially cover with lid.
Return to a boil, then reduce heat to Med-low and simmer 10-15 minutes or just until apples are fork tender. Turn apples over every 5 minutes.
Remove apples from liquid and serve warm with Cool Whip.
(To serve cold, refrigerate 1 hour or overnight.)

(You can chill the remaining liquid for a thick Jell-O for another dessert.)

Chocolate Mint Frosty

This came in a little Jello/Cool Whip magazine

2 Cups fat free milk
Ice cubes
1 Cup cool whip
1 Package (serves 4) sugar free chocolate jell-o instant pudding mix
4 Small chocolate covered mint patties

*Pour milk into 1 quart measuring cup. Add enough ice to measure 3 cups. Pour into blender.
*Add remaining ingredients; cover. Blend on High speed until smooth.
*Serve immediately.

Serves 4

Sparkling Lemon Ice

This one I found in a Jello magazine.

1 Cup boiling water
1 Package (serves 4) sugar free lemon jell-o
1 Cup cold lemon lime flavored seltzer
½ tsp grated lemon peel
3 Tbsp lemon juice

Try different flavors – change or omit the peel and juice as needed according to tastes/flavors. Some of our favorites are lime, peach, making a double batch with cherry & lime then combining them.
*Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
*Add seltzer, lemon peel and juice; stir. Pour into ice cube trays. Cover.
*Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 minutes to soften slightly.
*Blend in a covered blender on High speed until smooth.

Serves 6

Key Lime Pie

This is one I got from my Weight Watcher's leader

(Technically, you can use any flavor combination you like with the
Jell-O and yogurt – possibilities are endless!)
(For a thicker set filling, try using 2 boxes of Jell-O and 1 yogurt.)

1 (3 oz) box sugar free lime Jell-O
¼ Cup boiling water
2 (8 oz each) light or fat free key lime yogurt
1 Tub fat free cool whip
1 9” reduced fat graham cracker pie crust
(1 Tbsp lime juice for a key lime pie)
(1 Tbsp lemon juice for a lemon pie)

*Dissolve gelatin in boiling water.
*Add yogurt and whisk until blended.
*Fold in whipped topping.
*Add lemon or lime juice if making lemon or lime pie.
*Pour mixture into pie crust.
*Chill at least 2 hours.

Serves 8