Key lime pie
Makes 8 servings
Although different from a classic, custardy key lime pie, this version is equally appealing. The sour cream helps to balance out both the sweetness from the condensed milk and tartness from the limes.
- 1 (3 ounce) package lime or lemon-lime Jell-O gelatin
- 1 cup boiling water
- 2 teaspoons key lime zest
- 1/2 cup key lime juice
- 1 egg, separated
- 1 (14 ounce) can sweetened condensed milk
- 1 cup sour cream
- Few drops green food coloring (optional)
- 1 (9-inch) pastry shell, baked and cooled
- Dissolve Jell-O gelatin in boiling water.
- Add lime rind and juice.
- Beat egg yolk slightly. Slowly add gelatin, stirring constantly.
- Add condensed milk and sour cream, stirring until blended.
- Chill until slightly thickened.
- Beat egg white until stiff peaks will form. Fold into gelatin mixture.
- Add the food coloring (if using) and pour into pastry shell.
- Chill until firm.
Orange chiffon pie
Makes 8 servings
If you're craving a refreshing summertime treat in the dead of winter, look no further -- this fluffy and fantastic pie is easy to make and even easier to eat!
- 3 eggs, separated
- 1-1/2 cups water, divided
- 1/2 cup granulated sugar, divided
- 1 (3 ounce) package orange Jell-O gelatin
- 3 tablespoons orange juice
- 1-1/2 teaspoons orange zest
- 1/4 teaspoon salt
- 1 (9-inch) graham cracker crumb crust, baked and cooled
- Combine egg yolks, 1 cup water and 1/4 cup sugar in saucepan. Cook over low heat until mixture comes to a boil, stirring constantly.
- Remove from heat. Add Jell-O gelatin and stir until dissolved. Add 1/2 cup water and the orange juice and zest. Chill until slightly thickened.
- Beat egg whites and salt until foamy.
- Add 1/4 cup sugar, 2 tablespoons at a time, beating after each addition until blended.
- Then beat until mixture will stand in stiff peaks.
- Beat gelatin mixture slightly. Fold into meringue and again beat mixtures very slightly.
- Pour into the prepared crumb crust and chill until firm.
Strawberry poke cake
The ribbons of color scattered throughout this cake make it particularly beautiful. Bonus -- it's extremely flavorful as well!
- 1 (18-1/4 ounce) package white cake mix
- 1-1/4 cups water
- 2 eggs
- 1/4 cup vegetable oil
- 2 (10 ounce) packages frozen strawberries, thawed and sliced
- 2 (3 ounce) packages strawberry Jell-O gelatin
- 1 (12 ounce) carton frozen whipped topping, thawed, divided
- Fresh strawberries, for garnish
- Preheat oven to at 350 degrees F. Grease and flour two 9-inch round cake pans.
- In a large bowl, beat the cake mix, water, eggs and oil for 2 minutes.
- Pour into two greased and floured 9-inch round baking pans and bake for 25-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes. Remove from pans to wire racks to cool completely.
- Return layers, top side up, to two clean 9-inch round pans. Pierce cakes all over with a wooden skewer.
- Drain juice from strawberries into a 2-cup measuring cup. Refrigerate berries.
- Add water to juice to measure 2 cups. Pour into a small saucepan.
- Bring to a boil. Stir in Jell-O until dissolved.
- Chill for 30 minutes, then gently spoon over each cake layer. Chill for 2-3 hours.
- Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter.
- Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
- Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.