BLACKBERRY BREEZE PIE
Gail Toepger knows that making dessert doesn't necessarily require heating up her Iron Rodge, Wisconsin kitchen. "This fluffy no-bake treat is simple to fix with gelatin, whipped topping and fresh berries," she remarks. "Or try it with peaches or mandarin oranges and coordinating gelatin flavors."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 1 hour or until thickened. , Gently fold in blackberries and whipped topping. Pour into crust. Cover and chill for 2 hours or until serving.
Nutrition Facts : Calories 130 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 11g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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Saahil YT
[email protected]I'm not a fan of blackberries, but I loved this pie. The filling was sweet and tart, and the crust was flaky and buttery.
Gerardo Diaz
[email protected]This pie is perfect for a summer picnic.
lal zada
[email protected]I made this pie for a bake sale and it sold out in minutes! Everyone loved it.
Zdenda Vesel√Ω
[email protected]This pie was a bit of a disappointment. The crust was dry and the filling was runny.
Joe Tinkey
[email protected]Delicious!
Sello Motsomi
[email protected]This pie is a bit too sweet for my taste. I would cut back on the sugar next time.
Kwanele Bhengu
[email protected]I've made this pie several times and it's always a crowd-pleaser. The combination of blackberries and lemon is divine.
Hemantha Madumal
[email protected]This pie is so easy to make and it always turns out perfect. I love that I can use fresh or frozen blackberries.
Imogen Schulze
[email protected]I made this pie for my family and it was a total flop. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Shabo Ch
[email protected]This pie was a huge hit at my last dinner party! Everyone raved about the sweet and tangy filling and the flaky crust. I'll definitely be making it again.