4 vanilla creme-filled chocolate sandwich cookies, cut in half
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Let's Make It
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in pomegranate juice. Refrigerate 25 to 30 min. or until slightly thickened.
Whisk in 1 cup COOL WHIP until blended; pour into crust. (Filling will come near top of crust.) Carefully place in freezer.
Freeze 4 hours or until firm. Top with remaining COOL WHIP and cookies just before serving.
Prepare using a ready-to-use graham cracker crumb crust.
Chilly Raspberry-Pomegranate Pie
Prepare using JELL-O Raspberry Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.