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Cool and Easy Cherry Pie
2/3 c Boiling Water
3 oz Box Cherry JELL-O
1/2 c Cold Water
8 oz Tub Fat Free COOL WHIP
9 oz Graham cracker crumb crust
10 Cherries, for garnish
COOL WHIP for garnish
Stir boiling water into JELL-O in large bowl 2 minutes or until
dissolved. Mix cold water and ice to make 1 1/4 cups. Gradually add
to gelatin, stirring until slightly thickened (consistency of
unbeaten egg whites). Remove any remaining ice.
Stir in tub COOL WHIP with wire whisk until smooth. Refrigerate 10 to
15 minutes or until mixture is very thick and will mound. Spoon into
Refrigerate 4 hours or until firm. Before serving, use a cake
decorating tool to border the edges of the pie with COOL WHIP "stars"
all the way around, and one big one in the middle. Arrange cherries
evenly among the COOL WHIP border.
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