Ingredients
- 1 package (3 ounces) watermelon gelatin
- 1/4 cup boiling water
- 1 carton (12 ounces) frozen whipped topping, thawed
- 2 cups cubed seeded watermelon
- 1 graham cracker crust (9 inches)
Directions
- In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.
Test Kitchen Tips
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- Styling tip: Quick, deft strokes with the back of a spoon create beautiful swoops that make this pie look as good as it tastes.
- If you want an extra-thick layer of graham-tastic crust, it’s as easy as 1-2-3 to make your own: 1. Mix 1-1/2 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter. 2. Press into a pie plate. 3. Bake at 375 degrees until set, 8-10 minutes. Make sure to cool before filling.
Nutrition Facts
1 piece: 272 calories, 12g fat (8g saturated fat), 0 cholesterol, 147mg sodium, 36g carbohydrate (27g sugars, 1g fiber), 2g protein.
Originally published as Creamy Watermelon Pie in Quick Cooking July/August 2003
