STRAWBERRY JELLO PIE RECIPE

RECIPE PREP (OPTIONAL): For a sturdier crumb crust, par-bake it 12 to 18 minutes in the center of a 350°F oven. Transfer it to a wire rack to shed heat. Don’t prep the Jello pie filling until the crust has completely cooled.

1. Fill a tall glass half way to the top with ice. Pour cold fruit punch over the ice. Put it aside.
2. In a heat-safe measuring cup, boil water in the microwave. In a large mixing bowl, combine hot water and strawberry gelatin. Stir or whisk for 2 minutes until gelatin has completely dissolved. 
3. Over the sink, remove unmelted ice and discard. Measure out 1 cup of cold punch. Add it to the hot Jello mixture. Stir until slightly thickened. 
4. Add thawed Cool Whip to the bowl. Gently stir or whisk until blended. Refrigerate pie filling for 30 minutes, or until it’s thick enough to mound.
5. Spoon filling into the crust. Refrigerate 4 hours (or overnight) until firm.

HOW TO GARNISH JELLO PIE

RECIPE PREP: Make whipped cream. Chill metal bowl and whisk in the freezer for 20 to 30 minutes. Add heavy cream, powdered sugar and vanilla to the bowl. Mix on low speed. Gradually increase the speed. Whip until soft peaks form, about 3 minutes.

1. Garnish the pie with whipped cream. There are several ways to do this. Artfully spoon whipped cream over the surface in wide swirls, leaving a 1-inch border around the edges so the pink filling is visible. Or add whipped cream to a piping bag fitted with a metal tip (I use an Ateco #804 tip). 
2. Garnish the middle or edges with sliced fresh strawberries. Or top each slice with a stemmed Maraschino cherry. Return the pie to the fridge until serving time. For a slightly firmer pie, stick it in the freezer for 35 minutes before slicing.