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4 hours
Prep: 20 minutes
61 calories per serving view nutrition facts
8 servings
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| 2/3 | cup | water | boiling |
| 1 | package | jello | any flavour |
| 1/2 | cup | water | cold |
| 1 | x | ice cubes | |
| 8 | ounces | whipped topping, prepared | thawed |
| 1 | each | graham cracker pie crust | 6 ounce |
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved.
Mix cold water and ice to make 1 1/4 cups.
Add to gelatin, stirring until slightly thickened.
Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth.
Refrigerate 10 minutes until mixture will mound.
Spoon into crust.
Refrigerate 4 hours or until firm.
Garnish with additional whipped topping and jelly beans, if desired.
Store leftover pie in refrigerator.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In 1893 the United States had a 10% tax on imported vegetables but not fruits. John Nix paid his taxes on his tomatoes to a tax collector named Edward Hedden. One day Nix came across the...
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