Raspberry Jello Pie
Sweet, refreshing, and oh-so-simple, Raspberry Jello Pie is the perfect no-fuss dessert for any occasion! Featuring a buttery graham cracker crust baked to golden perfection and a vibrant, fluffy raspberry gelatin filling, this pie is bursting with fruity flavor and a delightful creamy texture. With a prep time of just 20 minutes, this dessert comes together effortlessly, making it ideal for summer barbecues, potlucks, or weeknight treats. The subtle tang of fresh raspberries (if garnished) elevates the pie's presentation and flavor, ensuring it’s as impressive as it is delicious. Keywords: Raspberry Jello Pie, easy no-bake dessert, graham cracker crust, whipped topping, fruit gelatin pie.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 3 ounces Raspberry-flavored gelatin (Jello)
- 1 cups Boiling water
- 1 cups Ice cubes
- 2 cups Whipped topping (store-bought or homemade)
- 0.5 cups Fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to form a crust.
Bake the crust in the preheated oven for 7-8 minutes, then remove and let it cool to room temperature.
In a large heatproof bowl, dissolve the raspberry-flavored gelatin in the boiling water, stirring until completely dissolved (about 2 minutes).
Add the ice cubes to the gelatin mixture and stir until the ice cubes have melted completely, allowing the mixture to cool and thicken slightly. This should take about 5 minutes.
Gently fold in the whipped topping until fully combined, creating a light and fluffy mixture.
Pour the Jello mixture into the prepared and cooled graham cracker crust. Smooth the top with a spatula.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or until the filling is fully set.
Before serving, garnish the pie with fresh raspberries if desired. Slice and enjoy!
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 16.3 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
