Low Fat Low Calorie Cool N Easy Pie Recipes

LIGHT COOL 'N EASY PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until well blended. Refrigerate 30 min. or until thick enough to mound.
• Spoon into crust. Refrigerate 4 hours or until firm.
• Top with remaining COOL WHIP just before serving.

LOW FAT LOW CALORIE COOL 'N EASY PIE!

Steps:

• Boil 2/3 c water.
• In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
• In a measuring cup, combine ice cubes and water to measure 1 cup.
• Stir into Jello mixture til ice is melted.
• Add Cool Whip and whisk until smooth.
• Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
• Spoon filling into crust.
• Refrigerate overnight.

SKINNY TRIPLE CHOCOLATE PIE

Steps:

• In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
• Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
• Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.

LIGHT COOL 'N EASY PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 30 minutes or until mixture is very thick and will mound.
• Spoon into crust. Refrigerate 4 hours or until firm.
• Top with the remaining whipped topping just before serving. Store leftover pie in refrigerator.

LOW-CALORIE PUMPKIN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk., Pour into a 9-in. pie plate coated with cooking spray. Bake until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

COOL 'N EASY® STRAWBERRY PIE

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store leftover pie in refrigerator.