Categories: Jello
Ingredients
- 3 small (3-ounces apiece) packages of Lemon Jell-O
- 2 cups water
- 1 large can (20-ounces) crushed pineapple
- 2 cups cold water
- 1 small (2-cup) container Cool-Whip (or any other whipped, non-dairy dessert topping)
- 1 can (enough to make an 8-inch pie) lemon pie filling
Directions
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Drain the can of crushed pineapple. Save the liquid to use later.
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Boil two cups of water in a small saucepan. Take it off the burner.
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Empty the three packages of Lemon Jell-O powder into the recently boiled water. Stir until the Jell-O is dissolved. This step should take about 2 minutes.
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When the Jell-O powder is dissolved, combine the pineapple juice with cold water to make 2 cups of liquid. Add this to your saucepan and stir it in.
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Refrigerate your saucepan until the Jell-O is partially set. About 45 minutes.
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Put the Jell-0 mixture into a bowl and whip it with a whisk or an electric mixer.
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Fold in the Cool-Whip.
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Fold in the lemon pie filling.
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Fold in the drained, crushed pineapple and blend thoroughly.
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Spray a 2-quart Jell-O mold, or a standard-sized Bundt pan with Pam or another nonstick spray. You’ll also need a second, much smaller bowl or mold to hold the Jell-O that won’t quite fit in the first mold.
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Transfer the Jell-O mixture to your molds and chill it in the refrigerator for at least 12 hours before serving.