Wiggly Watermelon Pie

Malzemeler

• 1/2 bardak cold water
• 1/2 bardak ice cubes
• 2/3 bardak boiling water
• 1 crust, single 9" graham cracker pie
• 1/4 kase,mini cips semi-sweet chocolate
• 1 package watermelon gelatin
• 8 oz whipped dairy topping, thawed

Talimatlar

1. Mix 1 cup of the whipped topping and a few drops of green food coloring in a small bowl until well blended. Refrigerate until ready to use.
2. Stir boiling water into gelatin in large bowl for 2 minutes until completely dissolved. Add enough ice to the cold water to make 1 cup. Add to gelatin, stir until slightly thickened. Remove any unmelted ice. Add remaining whipped topping, stir with wire whisk until well blended. refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust.
3. Refrigerate 4 hours or until firm. Garnish rim of pie with the green whipped topping to resemble a watermelon rind. Decorate with chocolate chips for "watermelon seeds."
4. Store leftover pie in refrigerator.
5. Recipe can be made with a lite dairy topping and sugar free jello to cut down on the calories.
6. Note: based on a recipe from Kraft Foods Jello recipes.