Description
A light and refreshing Pineapple Whip Pie that combines fluffy Cool Whip with sweet pineapple and pineapple Jello, all set in a classic graham cracker crust. Perfect for a no-bake dessert that’s easy to prepare and delightfully tropical.
Ingredients
Scale
Pie Filling
- 1 (3 ounce) package pineapple Jello
- 1/2 cup boiling water
- 4 ice cubes
- 1/2 cup cold water
- 8 ounces Cool Whip
- 1 (8 ounce) can crushed pineapple, drained
Crust
- 1 graham cracker crust (9 inch)
Instructions
- Dissolve Jello: In a mixing bowl, empty the package of pineapple Jello and add 1/2 cup boiling water. Stir continuously until the Jello is completely dissolved. Then add 4 ice cubes and 1/2 cup cold water to the mixture, stirring until the ice cubes melt and the mixture cools.
- Add Cool Whip: To the cooled Jello mixture, add 8 ounces of Cool Whip and whisk gently until fully blended, creating a smooth and fluffy filling.
- Fold in Pineapple: Gently fold in the drained crushed pineapple, ensuring even distribution without deflating the whipped texture.
- Assemble and Chill: Pour the pineapple mixture into the prepared graham cracker crust. Refrigerate the pie for 3 to 4 hours, or until it is fully set before serving.
Notes
- Make sure the pineapple is well-drained to avoid a watery pie.
- For best results, use a chilled mixing bowl to help maintain the whipped texture.
- This is a no-bake pie, making it perfect for hot days or quick dessert preparation.
- You can garnish the pie with additional crushed pineapple or a sprig of mint before serving for a decorative touch.
