Hey everybody! I’ve got a delicious recipe for you. I saw this a while back on Paula Deen and tried it out. But I switched it up and made it red white and blue for 4th of July. So it being Memorial Day I thought, PERFECT! Unfortunately the picture didn’t get taken or it was deleted, no idea what happened, and the pie is gone so there is no evidence!! However I did find a picture of the original recipe which involves strawberries.
Here is what you will need:
- 1 (12-ounce) container low-fat (1 percent) cottage cheese
- 2 (0.3-ounce) boxes sugar free strawberry gelatin, plus 1 box (recommended: Jell-O)
- 2 ready-made light graham cracker crusts
- 1 pint fresh strawberries, plus extra for garnish
- 1 (8-ounce) container frozen light whipped topping, thawed
The changes I made – I used regular sweetened jello because I don’t like using the sugar substitutes. I got two boxes of the blue colored one perhaps it was blue raspberry and then I got a red one like strawberry. I also just used cool whip right out of the fridge.
First you’ll make the 2 boxes of blue raspberry jello with 1 cup of cold water and 1 cup of hot water. Once it’s dissolved add it to a blender along with the cottage cheese and blend.
Pour this into the pie crusts and let it set.
After it is set, make the red jello according to package instructions and pour over the top. Let it set and then spread the cool whip over the top. This will make you two beautiful pies that are sure to impress and taste so good! Especially on a hot summer day! It is a really nice light dessert and you can easily add fruit to the pie if you like.
Here is the picture of the Paula Deen version:
I hope you guys enjoy this pie! It’s really one of my favorites to make because it’s SO easy and everyone always loves it! Have a wonderful Memorial Day, and let us not forget the sacrifice that has been made so that we can enjoy this day!
God Bless America and our Troops!