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Recipe by: juanito
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CarbsPerServing: no counts provided Effort: Easy
FILLING
1 pkg. (4 serv. size) sugar free jello, any red flavor
2/3 c. boiling water 1/2 c. cold water
ice cubes 1 to 1-1/2 c. whipping cream 2-3 packets artificial sweetener
PIE SHELL
1 c. ground walnuts (or nut of choice) 2 packets artificial sweetener
3 T. butter, melted
PREPARE PIE SHELL: Melt butter in small bowl. Add ground nuts and
sweetener. Mix well. Press firmly into bottom and up sides of 8" pie
plate. Refrigerate until firm.
PREPARE FILLING: Whip cream and sweetener on high speed of mixer
until
whipped. (You want 8 oz. of whipped cream.) Set aside. Stir boiling
water
into jello in large bowl. Stir at least 2 minutes until jello is
completely
dissolved. Mix cold water and ice to measure 1 cup. Add to jello,
stirring
until slightly thickened. Remove any remaining ice. Stir in whipped
cream
with wire whisk until smooth. Refrigerate 15-20 minutes or until
mixture is
very thick and will mound. Spoon into nut crust. Refrigerate 4 hours
or
overnight. Garnish with additional whipped cream and chopped nuts if
desired. Store leftover pie in refrigerator. Serves 8.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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