Pinkie Pie

If anyone has a preschool girl, you'll know how this treat got its name. We don't even have a TV and my girls have still managed to name their Playmobil unicorns after the characters in My Little Pony. 

So here's our first creation from the 80's classic "Entertaining with Jell-O" from the local public library. (I found some of the most foul recipes in that book, I think I'll post them sometime out of complete wonder, one recipe called for lemon jello, tongue and swiss cheese!)  This seemed pretty tame in comparison.  It was scary easy to make, the kids liked it a lot, and it would feel quite at home on a church potluck table. 

There are obviously as many flavor possibilities as there are Jell-O. Raspberry seemed the safest for my tastebuds, but the kids would probably like a blue variety next time. I think this goes under the alias of "Cool N Easy Pie" on the Kraft website.

Pinkie Pie

2/3 cup boiling water
1 pkg. (4-serving size) Raspberry Flavored Jell-O
ice cubes
1/2 cup cold water
1 cup unwhipped Rich's Whip (AKA the Blue Can of Chemical Wonder)
1 Cookie Crumb Crust (I used Keebler Shortbread Ready Crust, the regular Keebler Graham Cracker Crust would work, for a gluten-free version, you could make a crumb crust with crushed gluten free sugar cookies)

1.) Whip the Rich's Whip with a mixer until thick and fluffy and set aside.
2.) Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved.
3.) Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
4.) Add whipped topping; stir with wire whisk until well blended.
5.) Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
6.)  Spoon into crust. Refrigerate at least 4 hours or until firm. Store leftovers in refrigerator.