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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.
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| 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!
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| 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
Temp-tations.com
No Bake Cherries Jubilee Pie
Ingredients
CRUST
- 2 cups graham cracker crumbs
- 1/2 cup 1 stick unsalted (preferably) butter, melted
- 3 tsp sugar
FILLING
- 1 8 oz extra creamy whipped topping
- 4 oz cream cheese softened
- 1 3 oz cherry gelatin dessert
- 3/4 cup boiling water
TOPPING
- 1 8 oz extra creamy whipped topping
- 9 whole maraschino cherries–well drained and dried off
Instructions
- 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.
Nutrition
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| 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