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Berry Blue Jello Mousse Pie

adapted from an idea I found on the box
Servings 8


  • 1 3- ounce box Berry Blue Jello
  • 1 1/2 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.


Best eaten within 24 hours as the crust gets soggier the longer it sits.