Mini Strawberry Pies
  • Breakfast & Desserts
  • desserts
Mini Strawberry Pies
  • Breakfast & Desserts
  • desserts
Servings: 6
Serving:
6
Serving:
6

Ingredients

Prep
  • 4 C diced or sliced strawberries
  • 12 mini graham cracker crusts
On Cooking Day
  • 1 C water
  • 3/4 C sugar
  • 2 T cornstarch
  • 3 oz jello strawberry
  • 4 oz cool whip

Instructions

To Assemble
  1. In Medium size bowl whisk together first water, sugar and cornstarch Top with lid.
  2. Dice strawberries and store in fridge.
  3. Crush graham crackers and place evenly in muffin tins, cover with foil/lid.
  4. Refrigerate until cool Top with Cool Whip and strawberries, if desired.
To Cook
  1. Pour water, sugar and cornstarch into sauce pan and bring to a boil over medium high heat. Reduce heat and simmer 1-2 minutes.
  2. Stir in the Jello until dissolved. Let the mixture cool 5-10 minutes.
  3. Spoon the strawberries into muffin tins over graham cracker crust. Pour the Jello mixture slowly over the tops of the pies. Let the Jello fill in.
  4. If desired top with cool whip.

Ingredients

Prep
  • 4 C diced or sliced strawberries
  • 12 mini graham cracker crusts
On Cooking Day
  • 1 C water
  • 3/4 C sugar
  • 2 T cornstarch
  • 3 oz jello strawberry
  • 4 oz cool whip

Instructions

To Assemble
  1. In Medium size bowl whisk together first water, sugar and cornstarch Top with lid.
  2. Dice strawberries and store in fridge.
  3. Crush graham crackers and place evenly in muffin tins, cover with foil/lid.
  4. Refrigerate until cool Top with Cool Whip and strawberries, if desired.
To Cook
  1. Pour water, sugar and cornstarch into sauce pan and bring to a boil over medium high heat. Reduce heat and simmer 1-2 minutes.
  2. Stir in the Jello until dissolved. Let the mixture cool 5-10 minutes.
  3. Spoon the strawberries into muffin tins over graham cracker crust. Pour the Jello mixture slowly over the tops of the pies. Let the Jello fill in.
  4. If desired top with cool whip.
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