Ingredients for Jello Daiquiri Pie
- Lemon Pudding Mix
- Lime Gelatin
- ½ cup granulated sugar
- 2 cups cold water
- 2 large eggs
- Bacardi Light Rum
- Cool Whip
- Graham Cracker Crumb Crust
- Lime
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How to Make Jello Daiquiri Pie
- In a medium saucepan, combine 1 (3.4 ounce) package instant vanilla pudding mix, 1 (3 ounce) package lime-flavored gelatin, and ½ cup granulated sugar.
- Gradually whisk in ½ cup cold water until smooth.
- In a separate bowl, lightly whisk 2 large eggs.
- Gently pour the egg mixture into the pudding and gelatin mixture, whisking constantly to avoid scrambling the eggs.
- Add the remaining 1 ½ cups cold water to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. This should take about 1-2 minutes.
- Remove from heat and immediately stir in ¼ cup white rum (or to taste).
- Pour the mixture into a lightly greased 9-inch pie plate. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Once firm, gently fold in 1 (8 ounce) container of whipped topping using a spatula until just combined.
- Spoon the mixture back into the pie crust. Garnish with additional whipped topping and thin lime slices (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
130g
Fat
27g
Carbs
17g
