August 1st is National Raspberry Cream Pie Day – a day to celebrate the sweetness of summer with luscious juicy fresh berries! While this origins of this day aren’t well documented, It’s fairly safe to say that the National Raspberry Commission had a little something to do with it. . .
Fresh Raspberry Cream Pie is simple to make, literally as easy as boiling water. This is one of our favorite cream pie recipes using jello and cool whip.
1 c. Fresh Raspberries
1 -3oz pkg Raspberry jello
1 8 oz container Cool-Whip
1 graham cracker pie crust
1/2 c. boiling water
1 c. ice cold water
Sprinkle the fresh raspberries over the bottom of the prepared graham cracker pie crust, set aside. In a medium size bowl, dissolve the jello in 1/2 c. boiling water, until granules of sugar no longer appear on the spoon. Immediately add 1 c. Ice Water, stirring well, Gently fold in 1 full container of Cool-Whip. Do not whip, make sure you FOLD it in.
Pour into pie crust over the fresh berries. Refrigerate at least 1 hour prior to serving. The total prep time for this recipe is less than 10 minutes.
Please note, do not use store brand (generic) cool-whip in this recipe as it will separate and create a pool of oil in the bottom of your pie crust, leaving yellow oozing mess! (Don’t ask how we know!)
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