Blueberry & Jell-O Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Blueberry & Jell-O Pie calories by ingredient


Introduction

Adapted recipe from Gene Secor, Secor's Farm, Perry, OH
The Plain Dealer 07/07/10 Adapted recipe from Gene Secor, Secor's Farm, Perry, OH
The Plain Dealer 07/07/10
Number of Servings: 8

Ingredients

    1 prepared and pre-baked bottom crust pie shell, cooled
    3 oz. cream cheese, room temperature
    1 medium-size (8 oz) Cool Whip Free topping
    1 cup water
    1/2 cup Splenda
    2 Tbsp. corn starch
    1 3-oz. sugar free cherry Jell-O
    1 tsp. lemon juice
    1 tsp. butter
    Pinch of cinnamon
    1 quart fresh blueberries

Directions

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.