This one is cherry, however, I have heard of orange creamsicleand grape flavored as well. Since it’s Kool-Aid, you can also test and try a variety of flavors. It’s her signature pie now and she can make it blindfolded if we let her. It’s so simple that our 11 year old daughter started making them when she was 8. You just mix everything in a bowl, fill the graham cracker crust with the mix, cover, and let it chill in the fridge for up to 3 hours. Not only does it take minimal ingredients, it also takes minimal time to make. Using your finger or a small spatula, gently press the Jello around the edge. Dip the Jello mold into the hot water three times OR place the mold in the warm water and let stand for 4-5 seconds. Fill a bowl, that’s larger than your Jello mold, with hot water. Refrigerate for 30-90 minutes or until firm. (starts to gets gel-y) Remove any un-melted ice and stir in Cool Whip. Stir ice water into gelatin and continue to stir until slightly thickened. With only 4 ingredients (yes…you read that correctly), this pie may very well be the answer to all of your dessert woes this summer! TIPS FOR GETTING THE JELLO OUT OF THE MOLD 1. Add ice to 1 cup cold water to make 2 1/2 cups. Which why I have to tell you about this wonderful Cherry Kool-Aid Pie! With kids to send off to summer camp, a house to clean, and ten thousand other reasons why you can’t play Martha Stewart in the kitchen, you wish you would have signed up to bring paper plates and napkins instead. You’re so happy but then the realization of a busy schedule breaks your happiness meter.Ĭoincidentally, you signed up to bring dessert to this shin-dig and you are left wondering why you did this. Experiment and see which you like best.It’s the beginning of summer and you have been invited to your first cook out of the season. Apple is a mellow flavored juice, because of that, it’s a good choice if you want your fruit puree to stand out and I will often use juice that contains the fruit I’m using (ie mixed berry juice for blackberry jello, etc.). To replace granulated sugar for the honey, just make sure you get it completely dissolved into the liquid.***HOWEVER*** don’t use more than HALF pureed fruit for your liquids or your jello won’t set properly. You can adjust the quantities smaller or larger depending on the amount of jello you’d like to make.You can also pour into a 9×12 pan if you’d like to cut it up into squares and layer it with cherries and whipping cream (which I highly endorse!) Finally, pour jello into a bowl, or ramekins and refrigerate for at least 2 hours (or until set up).Add the remaining juice, the fruit puree, honey (if using) and salt back to the (rinsed out) saucepan.Let sit for a few minutes to allow the gelatin to ‘bloom’. Add the gelatin to this and mash it around until all the gelatin is wet. Next, pour 1/2 cup apple juice into a small bowl.You can add extra apple juice to bring it up to 2 cups.) (You’ll want around 2 cups of fruit puree for this recipe. Repeat this until you’ve run all the cherries through the sieve. Dump the pulp into the compost and add more of the cooked cherry mixture. Use a spoon to stir and push the fruit through the sieve, leaving the pulp and seeds behind. Place a sieve on top of a bowl, and pour the cherry mixture into the sieve, a little at a time.Next, add to a saucepan with 1/2 cup of water and cook on med-low heat, stirring frequently, until cherries are soft and broken down. First, wash, pit and slice cherries in half.
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