This is one of those recipes that is especially nice, because it’s simple enough that you can keep it in your head. No need to write it down and then dig to find it next time you have a craving. It’s also great in the summer because it’s no bake–no need to fire up that oven when it’s 99 degrees outside.
1 small pkg cook ‘n serve sugar-free vanilla pudding mix
1 small pkg sugar free strawberry gelatin
1 pie crust–I use a Keebler graham crust (reg or low-fat), but you could use a regular pastry pie crust, but bake pastry crust before filling
Sliced strawberries to fill the crust
Add two cups COLD water to a small saucepan and add pudding mix. Cook and stir, boil for about 2 minutes. Remove from heat and whisk in strawberry gelatin. Let cool. While this is cooling, wash and slice strawberries right into crust until full (leave room for pudding/gelatin though!).
When pudding/gelatin mixture has cooled down, pour it over strawberries. Refrigerate until set, about 4 hours. Top with Redi-whip or Cool Whip. Yummo.
Side note: you might not be able to fit in all the pudding/gelatin mixture…it just depends on how many strawberries you put in the crust.
I think it would be great to add in other fresh berries.
I have to make two pies because everyone has to eat at least 2 slices. If you aren’t watching your figure (I dislike people like you–btw–*wink*), you could use regular pudding and gelatin instead of the sugar free.