This recipe has four things going for it, all of which are included in its name. Cool? Yeah, I’m a pretty cool guy (at least according to my two-year-old daughter), so I’d probably like something called “Cool and easy watermelon pie.” Easy? When it comes to recipes, easy is good. Watermelon? No explanation needed there. And pie? I haven’t met one I didn’t like.
Put it all together, and you’ve got a dessert that sounds so good, I had to make it for myself just to be sure. Recipe below, along with some photos of the process.
COOL AND EASY WATERMELON PIE
INGREDIENTS
1 (3-ounce) package watermelon gelatin
1/4 cup boiling water
1 (12-ounce) package of whipped cream, thawed
2 cups cubed seedless watermelon
1 graham cracker crust
DIRECTIONS
Dissolve gelatin in boiling water. Allow to cool to room temp. Whisk in Cool Whip. Fold in watermelon. Spoon into crust. Chill for 2-3 hours or overnight.
Only four ingredients (not including the water). I couldn’t find watermelon-flavored gelatin, so I chose “melon” flavored gelatin. Feel free to choose whichever flavor you’d like — preferably something that pairs well with the diced watermelon in the pie.
Mix the dissolved gelatin (after it’s cooled to room temperature), whipped cream and watermelon. Again, pretty easy. I put the gelatin in the fridge to cool faster, but don’t leave it in there too long or it’ll firm up. If that happens (it happened to me), just put it back on the stove to melt it back down to a liquid form.
Add mixture to pre-made pie crust. Nothing difficult about that.
Eat the entire pie in two days. No problem.
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