Chocolate-Cherry Chiffon Pie
By Paula DeenJUMP TO RECIPE
- 24 cream-filled chocolate sandwich cookies
- 2 tablespoons butter
- 1 cup boiling water
- 1 (6 oz) box cherry-flavored gelatin
- 1/2 cup ice
- 1 (16 oz) container thawed frozen whipped topping
- 1 (12 oz) package thawed frozen cherries
In the work bowl of a food processor, combine cookies and butter. Pulse until crumbs form. Press into a 9-inch deep-dish pie plate. Set aside.
In a large bowl, combine boiling water and gelatin, stirring until gelatin is dissolved. Add ice, and stir until melted. Fold in whipped topping until smooth. Fold in cherries. Freeze until firm, about 2 hours.