Strawberry Lemonade Pie
2/3 cup ice water
1 (8 oz.) container frozen whipped topping, thawed, divided
1 cup, divided
1 1/2 teaspoons grated lemon peel
2 tablespoons lemon juice
Strawberries for garnish
1 (17.5 oz.) package
1 large egg
2 tablespoons water
1 (4 serving-size) box strawberry flavored gelatin
2/3 cup boiling water
HEAT oven to 375°F. Coat 10-inch deep dish pie plate with baking spray.
COMBINE cookie mix, oil, egg and water in large bowl until soft dough forms. Press lightly into bottom of prepared pie plate and 1 inch up the sides. Bake 18 to 20 minutes or until just lightly brown around the edge. Cool completely.
PLACE gelatin in large bowl. Pour boiling water over gelatin, stirring 2 minutes or until completely dissolved. Stir in ice water until ice is melted. Reserve 1 cup whipped topping for top of pie. Whisk remaining whipped topping, 1/2 cup frosting, lemon peel and lemon juice into gelatin until blended. Spoon into pie crust. Chill 15 minutes.
COMBINE reserved 1 cup whipped topping and 1/2 cup frosting in small bowl until blended. Place into corner of 1-quart size resealable plastic bag; cut off corner. Or use decorator bag with round and star tips. Decorate as desired. Chill 1 hour. Garnish with strawberries just before serving.
Serving Size (1 slice, 1/12 of pie), Calories 300 (Calories from Fat 110), Total Fat 13g (Saturated Fat 5g, Trans Fat g), Cholesterol 15mg, Sodium 230mg, Total Carbohydrate 46g (Dietary Fiber g, Sugars 31g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.