Jell-O Showdown: Berry Good Holiday Pie
Not satisfied with competing in the art of making stuffing, the Chow Bella staff is at it again. This showdown is all about Jell-O. So far we've brought you Sparkling Grapefruit Pie.
Today we're bringing you a recipe that's the culmination of our years of suffering through bad Jell-O molds on wilting lettuce leaves served by women with bluer hair than Marge Simpson, potluck pies gone tragically wrong (think decorative moats of runny berry Jell-O atop castle-themed cakes) and sugar-free but oddly appealing gelatin desserts served by diabetic relatives.
Photo by Jonathan McNamara No prunes or olives in here, we promise!
1 cup graham cracker crumbs
1/4 cup powdered sugar
6 tablespoons butter
(or use a pre-made graham pie crust)
1 package raspberry Jell-O
1 cup boiling water
1 teaspoon vanilla
6 oz. Neufchatel cheese
2 oz. cream cheese
1 cup whipping cream, whipped
3/4 cup powdered sugar
Jell-O jigglers and whipped cream for decoration (optional)
Directions: Combine graham cracker crumbs, butter and 1/4 cup sugar in a small mixing bowl and stir until moistened. Press mixture into an 8-inch square pan. (Or, if you're too lazy bother with this step, just pre-purchase a ready made crust. But really, it takes like two minutes. So just skip posting your thirtythousandth Facebook post today and you'll have time.)
Dissolve Jell-O in 1 cup boiling water. Refrigerate until gelatin is soft-set, about 1 hour. Combine neufchatel, cream cheese, sugar vanilla in a medium mixing bowl and beat with electric mixer 2-3 minutes on medium speed until frothy. Fold in soft-set Jell-O and whipped cream. Beat with electric mixer until mixture is creamy, with no lumps. Pour into pan on top of graham mixture. Chill for 2-3 hours until firm. Top with Jell-O shapes and whipped cream before serving (optional).