Blueberry & Jell-O Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 prepared and pre-baked bottom crust pie shell, cooled3 oz. cream cheese, room temperature1 medium-size (8 oz) Cool Whip Free topping1 cup water1/2 cup Splenda2 Tbsp. corn starch1 3-oz. sugar free cherry Jell-O1 tsp. lemon juice1 tsp. butterPinch of cinnamon1 quart fresh blueberries
Bake and cool a one-crust pie shell.
CREAMY LAYER: Beat together cream cheese and whipped topping on medium speed. Spread one third of the mixture into bottom of baked pie shell. Reserve remaining mixture.
FRUIT GLAZE: Cook together water, Splenda and cornstarch until thick and clear. Remove from heat. Stir in dry Jell-O. Add lemon juice, butter and cinnamon.
BERRY LAYER: Fold berries into hot glaze. Cool slightly, until starting to set. Scrape into pie shell. Let set until completely cooled.
FINAL ASSEMBLY: Top cooled pie with remaining whipped topping mixture. Refrigerate and chill completely.
SERVE COLD.
Number of Servings: 8
Recipe submitted by SparkPeople user TJSCOTTT.
CREAMY LAYER: Beat together cream cheese and whipped topping on medium speed. Spread one third of the mixture into bottom of baked pie shell. Reserve remaining mixture.
FRUIT GLAZE: Cook together water, Splenda and cornstarch until thick and clear. Remove from heat. Stir in dry Jell-O. Add lemon juice, butter and cinnamon.
BERRY LAYER: Fold berries into hot glaze. Cool slightly, until starting to set. Scrape into pie shell. Let set until completely cooled.
FINAL ASSEMBLY: Top cooled pie with remaining whipped topping mixture. Refrigerate and chill completely.
SERVE COLD.
Number of Servings: 8
Recipe submitted by SparkPeople user TJSCOTTT.
Nutritional Info Amount Per Serving
- Calories: 229.2
- Total Fat: 8.2 g
- Cholesterol: 9.4 mg
- Sodium: 194.1 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 2.9 g
- Protein: 3.0 g
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