Cherry Jello Pie with OREO Crust
Perfect for summer, this Cherry Jello Pie with Oreo Crust is quick and inexpensive dessert with little effort.
- 1 Cup Boiling Water – make sure it’s nice and hot so it dissolves the Jello crystals completely
- a 3oz Box of Cherry Flavor Jell-O – can use sugar free or regular
- 1 Cup Ice Cold Water – it’s needs to be COLD so it sets the pie so don’t skip the ice cold part
- a 8oz tub of Cool Whip – use “thawed” regular or sugar free whipped topping
- 1 (6oz) Ready to Use OREO Pie Crust – pick a good one that doesn’t have any cracks
Note: It does take a while to set, so ensure that you give yourself a good 4-5 hours before you want to enjoy this easy pie with your loved ones. You may also want to make the night before so this Cherry Jello Pie with OREO Crust will set over night.
- Boil your water and prepare Jell-O
- In one bowl, stir together the boiling water and Jell-O until completely dissolved.
- Add the ice-cold water to the gelatin mixture and stir until slightly thickened.
- Set aside (or save) approx. 1/4 of Jell-O Mixture. (This will be your bottom Jell-O layer)
- Place Cool Whip in second bowl. Add/Fold the Jell-O mixture into the Cool Whip.
TIP: Do not add Jell-O mix all at once. Add Slowly but use as much as possible. You do not want to end up with a watery consistency. Do your best to keep the Cool Whip Fluffy.
- Place both bowls (Cool Whip/Jell-O Mix and 1/4 Jell-O Mixture) in refrigerator for approx. 30 minutes.
- After 30 minutes, take the 1/4 of Jell-O Mixture and pour into your OREO Crust Pie Tin.
- Refrigerate for another 30 minutes.
- Once the Jell-O in the pie tin starts to set. Pour and Smooth out Cool Whip/Jell-O Mixture on top of Jell-O mixture in your pie tin. Return your pie tin the refrigerator and allow to fully set for 4-5 Hours.
- Decorate with whip cream, chocolate chips, cherries, and or sprinkles.
How To Store
FRIDGE: If you have any pie left over, put it back in the fridge to keep it set and cool until you are ready to serve again.
FREEZER: We do not recommend freezing this dessert. The gelatin doesn’t freeze well and the texture and consistency will change once thawed.