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|No Bake Cherries Jubilee Pie|
This no-bake cherry cheesecake chiffon pie will use a few bowls, but it’s well worth it! Pie may also be served frozen.
What a great summer dessert this is! Well, if we ever see summer–or even spring for that matter–in upstate New York.
I bought this pie dish several weeks ago and fell in love with it. In fact, the pattern is called “Cherry Jubilee” and it’s from Temp-Tations by Tara. I couldn’t wait to use it and had to think up something with cherries for it’s maiden voyage.
|Great Summer Dessert|
I re-worked a rather ancient recipe my mother used to use for gelatin chiffon pies. I wanted to introduce some cream cheese into it so it’d have a cheesecake-like feel to it. It’s also been updated from my mother’s ones since I don’t use real whipped cream–you can if you want to but I don’t bother anymore, since this ultra-pasteurized stuff doesn’t seem to have any stability nor will commercial cream stabilizers work with the ultra-pasteurized stuff.
Anyway, I find the extra-creamy variety of this whipped topping to actually have a good flavor that’s pretty close to the real thing, which is why I use it instead of the regular. Of course you can use regular, lite or even non-fat versions of this to keep it lower in fat/calories. However, when I eat this kind of stuff, saving calories is the last thing on my mind.
With this pie, there’ll be some bowls to wash–I had 3 bowls. You really have to watch this when you get to the step where you put the mixture into the ice-water bath. Mine went a little *too* far with setting, so watch it closely. There was no damage done to mine, and I found I could eliminate the step of chilling till the mixture mounded. Just make sure it doesn’t completely set in that time. It goes fast…trust me…watch it!
|No-Bake Cherries Jubilee Pie|
This pie dish is large and very deep. I would caution that you use a deep-dish pie plate, either 9 or 10-inches. This dish is available at present only on the QVC website. As Tara has hinted she is expanding this line, it may soon be available on
No Bake Cherries Jubilee Pie
- 2 cups graham cracker crumbs
- 1/2 cup 1 stick unsalted (preferably) butter, melted
- 3 tsp sugar
- 1 8 oz extra creamy whipped topping
- 4 oz cream cheese softened
- 1 3 oz cherry gelatin dessert
- 3/4 cup boiling water
- 1 8 oz extra creamy whipped topping
- 9 whole maraschino cherries–well drained and dried off
- Mix all crust ingredients well. Press into a 9-inch deep dish pie plate.
- For filling, beat softened cream cheese with a wire whisk attachment on a stand mixer, set aside.
- Mix the cherry-flavored gelatin in a separate large bowl with the boiling water, stirring until all gelatin is dissolved. This will take about 2 minutes.
- Slowly whisk the gelatin into the cream cheese. There will be lumps don’t worry.
- Place the bowl with the gelatin/cream cheese mixture in a larger bowl filled with ice water and ice cubes until gelatin is beginning to thicken. This will take about 5 or so minutes. Stir every minute or so that you keep an eye that it doesn’t actually set.
- Fold in 1 tub of the whipped topping. If the mixture doesn’t “mound” refrigerate for maybe 10-15 minutes until it does (mine mounded without chilling).
- Spoon mixture into prepared crust, spreading it out evenly. Chill for 4-6 hours or overnight.
- Top with the second full tub of whipped topping. Decorate with the maraschino cherries.
|Delicious, cool and creamy|
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Lillian (My Recipe Journey) says
Oh, this is just so pretty! =D
Judith Hanneman says
Isn't that plate something else, Lillian? Pie's pretty good too LOL