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.
Servings: 8
Calories: 295kcal
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
Serving: 1person | Calories: 295kcal | Carbohydrates: 30g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 237mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 545IU | Calcium: 37mg | Iron: 1mg