Layered Chiffon Pie

Someone asked me once, "How do you make a jello pie?" I had absolutely NO idea! Growing up in Utah it is practically imprinted in your DNA to know every Jello recipe there is, right? I must have missed that somehow! Well, I asked a checkout lady at the grocery store how to make a jello pie. I tried it and it was.... ok. Then, I made one "Erin Style" and it has been one of our summertime favorites every since! It is beautiful,light and fluffy, and super easy! You can use any flavor of jello you like, (lime jello tastes like Key Lime pie with a gingersnap crust!) and it tastes great frozen (like an ice cream cake) or refridgerated! We always make one for Easter because the different striped layers look like Easter eggs!

Layered Chiffon Pie
by Erin Taylor

1- small tub Cool Whip
2 blocks cream cheese, softened (can use lowfat for a lighter dessert)
1/2 C. powdered sugar (or granulated sugar)
1- large tub Cool Whip (or two small)
1 small box Jello (any flavor)
1/2 C. hot water
1 box Nilla wafers (crushed)(or ginger snaps, shortbread cookies, graham crackers, oreos, macaroons)
1/2 C. melted butter

Mix melted butter with crushed cookies and press in bottom of a springform pan (do not make it come up the sides, keep it all on the bottom)

Stir the 2 blocks of cream cheese with the 8 oz. container of coolwhip and 1/2 c. powdered sugar. Spread over cookie crust in pan, make top level and smooth.

Dissolve Jello packet in 1/2 C. hot water.(will not be completely dissolved, and that's ok.) In bowl combine large container whipped cream (reserving about 1 C. to spread on top of dessert when finished) and gently fold in Jello so it is incorporated, but doesn't deflate the whipped cream. Spread this mixture over cream cheese mixture and flatten top. Spread remaining whipped topping over pie and cover with plastic. Place in freezer for 3 hours, or refridgerate until ready to serve.

*For thawed pie, remove from freezer about an hour before serving