Watermelon Jell O Pie Recipes

WATERMELON PIE

Steps:

• Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
• Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

SOUR WATERMELON JELL-O SHOTS IN A WATERMELON RIND

Steps:

• Using a large chef's knife, cut the watermelon in half lengthwise through the stem. Trim a small portion from the underside of each half so it can sit on the work surface without wobbling. Transfer to a rimmed baking sheet. Scoop out most of the flesh with a large spoon into a medium bowl, leaving about 1/8 inch of flesh above the white part of the rind (this will help the gelatin to adhere).
• Transfer the watermelon flesh and any juice from the bowl and rind to a blender and puree until very smooth, about 2 minutes. Strain through a fine-mesh sieve lined with cheesecloth (or a coffee filter). Discard the solids and reserve the juice; you should have about 5 cups total.
• Measure 3 cups of the juice into a medium saucepan (save any remaining juice for another use). Bring to a simmer over medium-high heat.
• Meanwhile, whisk the watermelon-flavored and unflavored gelatin with the citric acid together in a large bowl, then whisk in the warm watermelon juice until all of the gelatin has dissolved, about 2 minutes. Whisk in the vodka until combined. Pour the gelatin mixture into the hallowed-out watermelon halves. Transfer to the refrigerator and chill until completely set, about 4 hours and up to 24 hours.
• Slice the watermelon in half lengthwise, then crosswise into small wedges. Serve chilled.

WATERMELON JELLY

Steps:

• Blend watermelon pieces in blender for about 1 minute on medium speed.
• In large kettle, mix melon, sugar, and lemon juice.
• Bring to a boil.
• Stir in liquid fruit pectin and boil fifteen minutes, stirring.
• Skim off the foam and pour into jars.
• Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes.
• Remove to a protected surface to cool undisturbed.
• Note: this is an adopted recipe, and needs a bit of tweaking. I plan on making the jelly with a thermometer in the future to ensure that the results are consistent.
• Note #2: I've received questions about the 15 minute time listed in the recipe. Almost all of the watermelon jelly recipes I've found doing a search are for 1 minute. As this recipe has already been reviewed as is, I don't want to alter it too much. But as an alternative, I'd like to give you a recipe from Epicurious.com, whom I've found to be a reliable source. Watermelon Jelly, courtesy of Epicurious.com: 4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch). Instructions: Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half pints.
• Note #3: from RecipeZaar user Foggy Kitchen come these helpful comments. "Mine did not gel and I had to research why not. Follow directions! Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference).".

WATERMELON JELL-O SHOTS

Steps:

• Put the kettle on to boil. Then put the gelatin leaves into a small wide bowl, cover them with cold water and set aside to soften.
• Cut the limes in half lengthwise, rather than around their middles, and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there! The trick is not to break through the lime skin. (You don't need the flesh for this recipe, but afterward I like to squeeze the juice out and freeze it in an ice-cube tray for handy lime juice needs at other times.)
• Set each half, cut side up, on a large tray, or put each one in the cup of a 12-cup muffin pan. They fit perfectly and don't move around too much that way. You will need two or three 12-cup muffin pans, but if you don't have enough, you can nestle the excess lime shells on top in between the others and they should sit still.
• Next, break up the strawberry gelatin a bit and put it into a heatproof measuring cup, then pour over enough hot water to reach 1 3/4 cups.
• Pick up the gelatin leaves-they will feel all soft. Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the soft gelatin leaves into the gelatin and hot water. Leave to stand for a few minutes until everything begins to melt, then stir a little until everything is completely dissolved. Next, stir in the sugar, if using, until dissolved also.
• Use the gelatin to fill each lime shell right up to the very top so it is almost overflowing. Let the shells cool down for about 5 minutes and then put them in the freezer for about 25 minutes to firm up (but not much longer or they will freeze!). They will set in the fridge also, but allow double the time.
• Meanwhile, prepare the passion fruit by cutting it (or them) in half and scooping out the seeds onto paper towels. Dab the seeds dry with the towels and set them aside.
• Halfway through the setting time (once the gelatins are just beginning to firm up), remove them and carefully arrange the passion fruit seeds on top. Arrange about six seeds on each one, keeping them away from the middle as you will be cutting them in half later, and lightly press each one down a little so it will set into the gelatin. Then return to the freezer until completely firm.
• Once they are firm, remove them from the freezer. Then, using a sharp, nonserrated knife, cut them in half, straight down (again, lengthwise), and there you have it!

WATERMELON JELL-O PIE

Steps:

• Pour 1/4 cup of boiling water over Jell-O in small bowl and stir until dissolved. Set aside to cool but not "set" while cutting up the chilled watermelon.
• Pour Jell-O mixture over watermelon in large bowl and toss together with Cool Whip.
• Divide mixture and fill the two pie shells. Refrigerate for at least 2 hours.

COOL AND CREAMY WATERMELON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.

FROZEN WATERMELON PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add lime juice and 2 cups COOL WHIP; stir with whisk until blended. Stir in watermelon.
• Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature 10 min. before serving. Meanwhile, peel kiwis. Cut into slices, then cut each slice in half.
• Garnish pie with remaining COOL WHIP and kiwi before serving.

WATERMELON CHIFFON PIE

Steps:

• Place a medium sized bowl and a set of beaters in the refrigerator to chill.
• Bake pie crust according to directions and let cool; Refrigerate until ready to use.
• Combine the watermelon and granulated sugar in a very large bowl; using a potato masher, mash until the mixture is quite liquid; set aside for 15 minutes.
• After 15 minutes, drain the mixture through a strainer, reserving almost 2 ¾ cups of the watermelon juice and then discard pulp and seeds.
• Put ¼ cup of the juice in a medium size bowl and sprinkle the gelatin over it; set aside for 3 to 4 minutes to dissolve.
• Heat ½ cup of the juice in a small saucepan over medium heat (or in the microwave) to a near boil; whisk the hot juice into the dissolved gelatin.
• Pour the remaining 2 cups watermelon juice into a large bowl an stir in the gelatin-watermelon juice mixture; stir in the lime juice; place in refrigerator.
• Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters;
• Using the chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it holds soft peaks; add the confectioners' sugar and beat until smooth and stiff but not grainy; refrigerate.
• When the watermelon juice mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth.
• Add the beaten egg whites and remaining whipped cream and gently fold them in with a large rubber spatula; if necessary, use a whisk-very briefly- to smooth the mixture and break up any large globs of whites or whipped cream;
• Pour the filling into the cooled pie shell; shake to settle; cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight.
• To serve, garnish each slice with a dusting of confections' sugar, and then add a dollop of whipped cream, if desired.

JELL-O® LEMON PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
• Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
• Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.