| 1. |
Blend instant pudding and milk with a wire whisk. Let
set. |
| 2. |
Add 3/4 cup of boiling water to Strawberry Jell-o. Stir until dissolved.
Then add enough ice cubes to make 1 1/2 cup of liquid. This will cool
it down. |
| 3. |
Add half of Cool Whip to pudding. Blend well. Then add Strawberry
Jell-o to this and blend with wire whisk. |
| 4. |
Pour into prepared graham cracker pie crust. Place in freezer for
approximately 1 1/2 hours. Before serving, add dollops of Cool Whip
on pie and add sliced strawberries in each dollop. Keep refrigerated! |
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By Clarissa Goerdel Hardin
Brownwood, Texas |
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