Strawberry-Rhubarb Chiller Pie |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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I found this recipe card at my local Meijer store. Cook time is chill time after assembled. Ingredients:
3 1/2 cups rhubarb, chopped |
1/2 cup sugar |
1 (6 ounce) package strawberry gelatin |
1 (8 ounce) can crushed pineapple in juice |
1 cup strawberry, chopped |
1/4 teaspoon almond extract |
4 ounces frozen whipped topping, thawed |
9 ounces graham cracker pie crust |
Directions:
1. In a medium saucepan, combine rhubarb and 1.5 cups water. Cook and stire over medium heat 15 mins or until tender. Remove from heat; stir in sugar and gelatin mix until combined. Cover and refrigerate 2 hours.
2. Stir pineapple, chopped strawberries and almond extract into rhubarb mixture; fold in whipped topping. Spoon mixture into pie shell. Cover and refrigerate 4 hours or until set.
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