Balls of fresh watermelon in a whipped watermelon filling make a delightful summer treat.
Ingredients
- Crust:
- 1-1/2 C. low-fat graham cracker crumbs
- 1/4 C. light margarine, melted
- 3 Tbsp granulated sugar
- Filling:
- 12 oz. Cool Whip Free, thawed
- 3 oz. watermelon gelatin powder ( I have heard that strawberry gelatin works very well also)
- 1/4 C. water
- 2 C. watermelon balls
Directions
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9-inch pie pan. Chill one hour, or until firm. Or, bake in a 375-degree F oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into pre-baked crust. Chill for two hours.
Your family will be so happy you made this pie...perhaps you better make two.
Yield: 8 servings
Some people are a little nutty about their watermelon pie. Please restrain yourself
