Cloud Pie

Lime Jello PieThis is one of those old recipes that I’ve been making since forever – and has been evolving that long too.

It was born out of necessity when Oldest Son and Darling Daughter were very young, and we were on a very tight budget.  I almost always had the cheap, store brand jello in the house, along with graham crackers, butter and sugar and if I got the store brand frozen whipped topping, I could have a very economical and tasty dessert in very short order.  Darling Daughter has dubbed this “Cloud Pie” – I always just called it “Jello Pie.”

Basically I made a graham cracker crust, using crushed graham crackers, sugar and melted butter.  Then I made the jello, let it get soft set, blended the whipped topping into it, poured it into the crust and refrigerated it until it was firm.

And the kids ate it up.

Over the years, the recipe has evolved – at one point, I found the old Weight Watcher’s recipe that was very similar and took their method of using less water and incorporating a like-flavored yogurt into the filling; it gives it more body and a better taste for sure.

This is a perfect, light summer dessert, super-simple and quick to make, and to this day is a favorite of Oldest Son and Miss Jacki.  You can, of course, use a ready-made graham cracker crust, but a homemade one is just soooooo good.  And if you really want, you can use fat-free yogurt, light Cool Whip, sugar free Jello and a reduced fat crust; if I remember correctly, the lowfat version is 3 Weight Watchers points, which makes it about 150 calories per slice (8 pieces out of a 9-inch pie).

You can use just about any flavor of Jello and yogurt you want – lime is always a favorite, and strawberry and orange are good too.  I’ve gotten pretty creative with it on occasion; lemon Jello with piña colada flavored yogurt is quite tasty.  But because the lime version of the pie seems to be so popular with the offspring, that’s what I’m giving you here.

Cloud Pie

serves 6 to 8

1 small box (4 servings) lime-flavored gelatin

1/2 cup boiling water

2 – 6 oz. containers lime-flavored yogurt

8 oz. container frozen whipped topping, thawed

9″  prepared graham cracker crust (recipe below)

In a medium sized mixing bowl,  dissolve the gelatin in the boiling water.  Whisk in the yogurt, then the whipped topping until well blended.  Spread in graham cracker crust; refrigerate until set.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs – about 12 whole crackers, crushed

3 tablespoons sugar

6 tablespoons melted unsalted butter

9″ pie plate

Combine the sugar and graham cracker crumbs in a medium sized mixing bowl.  Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate to make an even layer over the bottom and sides of the pan – covering the crumb/butter mixture with a piece of plastic wrap will help keep the crumbs from sticking to your fingers.

Bake at 350 ° F for 10 – 12 minutes, or until golden.  Let cool before filling.

And have a lovely 4th of July, y’all.

20 thoughts on “Cloud Pie”

  1. The fact you guys call it “jello” amuses me. We call it “jelly”. It would be interesting to find out how the name evolved.

    Well, not that interesting, but nevermind.

  2. Thank you for sharing this recipe. My little people will simply love this. What they will love even more is me helping them make this…lol. The only thing they don’t mind having to come into the house for is to cook/bake with me. Little man pretends he is Emeril and little lady pretends she is Rachel Ray or some other chic from the “cooking channel”. I get to be Emeril and Rachel’s mother that helps them in the kitchen. Do you think they have watched the food network or what?…lol…their favorite show to watch before bed as of late? Emeril!

    Have a happy 4th weekend! Hugs, Lori
    .-= Lori´s last blog ..Summer Time Thoughts =-.

  3. Like Maureen, I’m a sucker for a graham cracker crust. I have an old recipe from Lucy that is similar. Frozen MinuteMaid limeade, condensed milk, cool whip. Mix while limeade is still slushy. You have to use MinuteMaid (or something with real juice…. We’ve tried many other brands and it doesn’t set up. It’s like a creamier keylime pie. Now, I’m off to make my shopping list so I can make yours. 🙂

    Happy Independence Day, Jan, to you and yours.
    .-= Smart Mouth Broad´s last blog ..MY THEME SONG =-.

  4. Oh that does sound good…AND refreshing! Im gonna try it! Thanks for the recipe! 🙂

    Stopping by from SITS to say “hello”! (You were the comment above mine today…LOL

    Have a great day!
    .-= BrnEyedGal´s last blog ..God Bless America =-.

  5. Hey, I’m posting an award Monday morning, part of which goes to you. I know you have probably received this award a million times, so don’t sweat passing it on. Just wanted you to know I’m enjoying “knowing you” a little thru this blogging business! Thanks.
    .-= Maureen at IslandRoar´s last blog ..The Price of Perfection =-.

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