Strawberry Pie With Jello And Instant Pudding
Strawberry pie is a classic dessert that never goes out of style. It's perfect for any occasion, from a family dinner to a party with friends. This recipe for strawberry pie with jello and instant pudding is not only delicious, but it's also easy to make. In this article, we'll walk you through the steps to make this mouthwatering dessert.
Ingredients
For the crust:
- 1 1/2 cups of graham cracker crumbs
- 1/3 cup of sugar
- 6 tablespoons of unsalted butter, melted
For the filling:
- 1 package of strawberry jello (3 oz)
- 1 package of instant vanilla pudding (3.4 oz)
- 1 cup of boiling water
- 1/2 cup of cold water
- 1 pint of fresh strawberries, hulled and sliced
- 1 cup of whipped cream
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into a 9-inch pie dish.
3. Bake the crust for 8 to 10 minutes or until it's lightly browned. Let it cool completely.
4. In a mixing bowl, whisk the strawberry jello and instant pudding mix with boiling water until they dissolve. Add the cold water and stir well.
5. Add the sliced strawberries to the pudding mixture and stir well.
6. Pour the filling into the cooled crust and refrigerate for at least 2 hours or until it's set.
7. Once the pie is set, top it with whipped cream and decorate with more sliced strawberries.
Tips
• For a stronger strawberry flavor, you can add a few drops of strawberry extract to the filling mixture.
• You can use a store-bought pie crust if you don't want to make your own.
• To make your whipped cream extra fluffy, chill the bowl and whisk in the fridge for 30 minutes before whipping the cream.
Conclusion
This strawberry pie with jello and instant pudding is a treat for the senses. The combination of tangy strawberries and creamy pudding makes for a perfect dessert that's sure to impress your guests. Follow the simple steps in this recipe, and you'll have a delicious pie that's perfect for any occasion.