Do you like Jell-O pies?
Here’s the filling for Frosty Fruit Pies.
High and Fluffy-because it’s made with Carnation Evaporated Milk-Says Mary Blake of Carnation
Carnation is the double-rich, heat refined milk that’s perfect for all cooking and baking.
Make: 9-in. Stir-N-Roll Pie Shell
Bring to a boil 1 1/4 cups crushed pineapple, pineapple juice, orange juice, grape juice, prune juice, apricot nectar or applesauce.
Stir: in until dissolved 1 package lemon flavored gelatin. Can use Jell-O.
Mix: in 3/4 to 1 cup sugar (depending on sweetness of fruit)
Cool until almost stiff.
Whip until stiff. *1 cup chilled undiluted Carnation Evaporated Milk
with 1 tablespoon lemon juice
Pour on top of the gelatin mixture. Beat in slowly with rotary beater or electric mixer at low speed. Pour into baked pie shell. Chill at least 1 hour. Garnish with shaved chocolate, if desired.
*To whip carnation, simply chill in refrigerator tray until soft ice crystals form around outside edges (15-20 minutes)
Lemon or lime variation: Use 1 cup boiling water and 1/4 cup lime or lemon juice (fresh, bottled or canned). Lime or lemon flavored gelatin may be used.
Success tip: For a fluffy high pie, be sure the gelatin mixture is almost stiff and that the evaporated milk is whipped into; it until it stands in stiff peaks.
Here are more Carnation Recipes
Gelatin is a tasty ingredient to add to desserts. It’s cheap and comes in a wide variety of flavors and colors that make it festive for any occasion.
Here’s a few more recipes that use Jell-O.
Ingredients
- 1 cup milk
- 1 package (4-serving size) gelatin any flavor
- 1 pint softened vanilla ice cream
Directions
- Pour 1 cup milk into blender, and add gelatin. Cover and blend 30 seconds. Add softened ice cream and blend 1 minute longer. Can add fruit if desired.
Ingredients
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 1-1/4 cups sugar
- 8 ounces cream cheese
- 1 9-ounce tub whipped topping
- 2 3-ounce packages strawberry gelatin
- 1 cup boiling water
- 1 16-ounce package frozen sweetened strawberries
Directions
- Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9-by-13-inch baking dish and bake in preheated 350 F oven for 10 minutes. Cool to room temperature.
- White Layer: Cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread over pretzel crust.
- Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries. Chill until partially set, about 1 hour, and spread over white layer. Chill until set and serve.
Ingredients
- 1 package (4-serving size) strawberry gelatin
- 1-1/4 cups boiling water
- 1 pint vanilla ice cream softened
- 1 package chocolate crumb crust
- 3 tablespoons margarine
- 2 squares Baker’s Semi-Sweet Chocolate
- whipped topping thawed (optional)
- fresh strawberries (optional)
Directions
- Dissolve gelatin in boiling water. Spoon in ice cream. Stir until melted and smooth. Chill until slightly thickened, about 10 minutes. Pour into crust. Chill until firm, about 2 hours. Melt margarine with chocolate; cool. Spread over pie. With knife, lightly score pie into serving-size pieces. Chill until chocolate mixture hardens. Serve with whipped topping and berries.
Ingredients
- 4 cups boiling water
- 1 3-ounce package cherry gelatin
- 1/2 gallon vanilla ice cream sliced into fourths
- 1 3-ounce package lemon gelatin
- 1 3-ounce package lime gelatin
- 1 3-ounce package orange gelatin
Directions
- Add 1 cup boiling water to package of cherry gelatin and stir. Add 1/4 of the vanilla ice cream and use a whisk to whip with the gelatin. Pour into a clear 9-by-13-inch pan for 15 minutes or until set. Then add 1 cup of boiling water to package of lemon gelatin. Add 1/4 of the vanilla ice cream and use a whisk to whip with the gelatin. Pour on top of the cherry layer for 15 minutes or until set. Repeat for last two layers.
Ingredients
- 1 small box orange gelatin
- 1 cup boiling water
- 1 small box instant vanilla pudding
- 1 (8-ounce) container whipped topping
- 1 can mandarin oranges drained well
Directions
- Dissolve gelatin in 1 cup boiling water. Add 3 ice cubes to a measuring cup and fill with cold water to make 1 cup. Add to gelatin and hot water. Stir well until dissolved. Let set for 5 minutes to cool. With electric mixer, stir the dry instant pudding into gelatin. Mix well. Let stand for 15 minutes. Fold in thawed whipped topping and then the oranges. Refrigerate.
