Filling

Instructions

1. 1

   Heat 3/4 C water in a small saucepan.

2. 2

   When boiling, add the package of Jell-o.

3. 3

   Stir to dissolve completely, then take off heat.

4. 4

   Chill until the Jell-o liquid is cold, but not starting to set (about 20 mins in the refrigerator).

5. 5

   Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will be whipped for a topping, but this is to be done just before serving).

6. 6

   Beat until very stiff peaks form.

7. 7

   Add the chilled Jell-o liquid to the whipped cream.

8. 8

   Beat for a few seconds, just enough to fully mix.

9. 9

   Pour the filling into the cooled pie crust and spread to form an even top.

10. 10

    Place in the refrigerator and chill for at least 3 hours.