Ingredients

• 2/3 cup boiling water
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• ice cubes
• 1/2 cup cold water
• 1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed
• 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
• or 1 ready-to-use chocolate or Oreo crumb crust (6 oz.)

Directions

• Add boiling water to gelatin mix; stir 2 min. until completely dissolved.
• Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Mix in Cool Whip.
• Refrigerate 20 to 30 min. or until mixture is very thick and will mound.
• Spoon into crust.
• Refrigerate 4 hours or until firm.

Variation

• Chop up 2 cups of strawberries.
• Set aside 1 cup in refrigerator.
• Add 1 cup of strawberries to gelatin/Cool Whip mixture.
• Top with strawberries after pie sets.

OK, this is not very Italian, but it is too good to leave out.

Giuseppe

Crust

• Grease 9″ plate
• 1 cup flour
• 1/4 cup butter
• 1/4 cup sherry
• 1/4 tsp. salt.

Filling

• 4 oz toasted almonds
• 2 eggs
• 1/2 cup sugar
• 1 tsp. vanilla
• 1 lb Ricotta
• 4 oz Candied cherries
• 4 oz Candied pineapple

Directions

Beat eggs and sugar.
Add vanilla and ricotta.
Stir in almonds, cherries and pineapple.
Bake at 325 for 1 hour.

Denise

Crust

• 1-cup flour
• 1/4 tsp. salt
• 1/4-cup water
• 1/4-cup soft butter
• 1/4 tsp. anise
• Greased 10″ pie plate

Filling

• 4 eggs
• 1-cup sugar
• 2 lbs. Ricotta cheese
• 1 tsp. Anise
• 2 tsp. Vanilla
• 3 tsp. Lemon juice

Directions

• Crust: Mix flour, water, butter, salt, and anise.
• Roll out and put in 10 inch pie plate.
• Filling: Mix eggs, sugar, ricotta, anise, vanilla, and lemon juice and pour into crust.
• Bake at 400 for 15 minutes.
• Then bake at 350 for 45 minutes.

Rita