As I mentioned yesterday, my co-workers and I threw a party for the Blue Moon on August 31st. The next one won’t be until 2015–we just had to celebrate this rare occasion. It only happens…once in a blue moon, after all. It could also be the fact that we’re always looking for an excuse to bring in treats. I’ll leave that to you to decide.
I walked into the grocery store at 9:30PM on the night prior with only a vague idea of what I might prepare. I had some ideas, but I was looking for inspiration to strike–something good and blue to really hit our theme of things that were blue or moon-like. When your main focus is vivid color over taste, you really have to look no further than Jello–it has you covered. Standing there perusing the rainbow of opportunities, placed conveniently below the pre-made pie crusts, a light bulb went off. I found exactly what I needed: Berry Blue Jello Mousse Pie.
Maybe the title could use some work. I wasn’t exactly sure the concept would work either when I threw it together. And it literally is like throwing something together. If you’re in a hurry but have a night between your event and your preparation, this will be perfect for you. It takes about 5 minutes to make, but 8 hours to set. Once it’s set, since it’s dairy-free, you can let it sit out for a while, too. It’s a little scary how well it will hold its shape over the course of a 7-hour workday at room temperature… and how much you can eat in that time frame when it’s placed in front of your desk. We won’t talk about that.
This method should work well with just about any color of Jello you desire. The way it separates out into layers? Makes it look like you put more than 5 minutes of your life into it. You’ll be the star of the dessert table!
- 1 3-ounce box Berry Blue Jello
- 1½ cups boiling water
- 1 8-ounce tub whipped topping, thawed
- 1 6-ounce pre-made shortbread pie crust
- Combine the Jello packet with the hot water and whisk for 2 minutes, or until completely dissolved.
- Whisk in the whipped topping until smooth (this can get a little messy if you're over-zealous).
- Pour into the shortbread crust, spreading evenly.
- Cover and refrigerate for 8 hours before serving.