Raspberry-Ice Cream Pie


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A fruity pie made with fresh raspberries, flavored jello, and vanilla ice cream

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  • 2/3 C. boiling orange juice
  • 1 pkg. (4-serving size) JELL-O Brand Raspberry Flavor Gelatin
  • 1/2 pt. (1 C.) vanilla ice cream
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1-1/4 C. fresh raspberries, divided
  • 1 OREO Pie Crust (6 oz.)

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Stir boiling juice into dry gelatin in large bowl at least 3 minutes until completely dissolved. Add ice cream by spoonfuls, stirring with wire whisk after each addition until ice cream is completely melted. Add half of the whipped topping; stir until well blended. Gently stir in 1 C. of the raspberries. Refrigerate, if necessary, until mixture is thick enough to mound. Spoon into crust. Freeze until firm. Garnish with remaining whipped topping and remaining 1/4 C. raspberries just before serving. Store leftover pie in the freezer.

Yield: 10 serving

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