Pink Jello Pie Recipes

PINK PIE

Steps:

• In a medium bowl, mix boiling water, strawberry gelatin, sugar and lemon juice. Stir until dissolved.
• In a large bowl, whip evaporated milk with electric mixer until it achieves the consistency of whipped cream. Fold in the strawberry gelatin mixture. Pour into pie shell and refrigerate for 2 to 4 hours before serving.

PINK SALAD RECIPE

Steps:

• Mix cold water with gelatin and whisk until lump free. Set aside.
• Pour the crushed pineapple and juice into at least a 4-quart pot.
• Add the sugar and stir to combine. Bring pineapple and sugar to a boil.
• Once boiling pour the dissolved gelatin into the pot a stir into the pineapple until lump free.
• Remove the pot from the stove and using a hand mixer carefully beat the cream cheese into the pineapple until lump free.
• Cover with plastic wrap and refrigerate an hour or until cooled and thickened.
• Drain the cherries into a bowl reserving the juice. Roughly chop the cherries.
• Remove the cooled pot from the refrigerator. Stir the chopped cherries and the reserved cherry juice into the cooled ingredients in the pot.
• Fold the Cool Whip into the mixture. Transfer the ingredients to a 9 x 13-inch baking dish.
• Cover with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.
• Optional: Spread an 8 oz container of Cool Whip over the top and garnish with whole cherries.
• Makes 12 servings.

PINK JELLO PIE

Steps:

• 1. Stir boiling water into dry Jello in a large bowl for 2 minutes until completely combined.
• 2. Add enough ice to the cold water to measure one cup. Add to jello mix, & stir until slightly thickened. Remove unmelted ice.
• 3. Add cool whip, stir with wire whisk until well blended. Refrigerate for 15 to 20 minutes until the mixture is thick enough to mound.
• 4. Spoon mixture into crust and refrigerate for at least 4 hours or overnight.

PINK FLUFF

Steps:

• In a large bowl, stir together the cottage cheese, whipped topping, pineapple and cherry pie filling. Pour gelatin over the mixture and blend well. Divide into serving bowls and chill several hours, or overnight.

MOM'S 1950S PINK JELLO CHEESECAKE

Steps:

• 1. For crust: Mix together and pat into bottom of a 9 by 13 inch pan. Save a few crumbs for the top of the cheesecake if you like.
• 2. For Filling: Mix Jello with 1 cup boiling water. Beat in cream cheese, sugar, and vanilla. In a separate bowl whip evaporated milk until stiff peaks form. Fold into cheesecake mixture. Pour all into crust lining 9 by 13 pan. If you saved a few crumbs for the topping sprinkle them on top now. Chill until firmly set. You can serve with whipped cream if you like.

PINK JELLO MOLD

Steps:

• Dissolve jello in boiling water.
• Blend in cream cheese (or place in blender) Stir in pineapple and nuts.
• Fold in Cool Whip.
• Pour into jello mold.
• Place in fridge until firm.
• Dip into hot water a few seconds to loosen.
• Invert onto a plate.
• Ready to serve.

JELLO PIE

Steps:

• Stir boiling water into gelatin for at least 2 min, and completely dissolved.
• Mix cold water and ice to measure 1 cup.
• Add to gelatin, stirring until all ice melts.
• Stir in Cool Whip with wire whisk until smooth.
• Refrigerate until mixture is thick and can mound well.
• Spoon into graham cracker crust.
• Refrigerate 4 hours or overnight.

PINK SALAD

Steps:

• Drain pineapple and mandarin oranges.
• Add fruit to large mixing bowl.
• Add cottage cheese and cool whip. Stir until thoroughly mixed.
• Add in the dry Jello mix and stir thoroughly until the salad is a light pink color.
• Put in covered dish and chill for at least one hour in the fridge.
• When ready to serve garnish with pecans and cherries.

PINK JELLO PIE

Steps:

• Place 1½ tablespoons of tap water in a small bowl and sprinkle the 1 teaspoon of powdered unflavoured gelatine over this. Ensure all gelatine is soaking and allow to soften for 10 minutes.
• In a medium bowl or the bowl of an electric mixer fitted with a whisk attachment, whip the cream, icing sugar and vanilla to stiff peaks. Avoid overmixing. Place in the refrigerator until ready for use.
• In a separate large bowl, add the Jell-O or jelly cubes and pour over boiling water. Stir to dissolve and add the softened gelatine, stirring to fully melt.
• Add about 1 cup (or a large handful) of ice cubes to the flavoured gelatine liquid. Stir for about 2 minutes to cool the mixture down and remove any remaining unmelted pieces of ice.
• Spoon the whipped cream into the flavoured gelatine liquid and stir to fully incorporate.
• Pour the jello pie filling into the prepared pie crust and spread evenly. Place the pie in the refrigerator to set (about 4 hours, but best made the night before).