Fluffy Watermelon Spoon Pie

With crispy macadamia nut crust

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Servings: Makes 1 or 2 pies*

This make-ahead summer treat will make everybody smile as it’s so adorable. Serve semi-frozen for an ice cream texture, or right from your refrigerator.

Ingredients

Crust

3 cups crispy rice cereal

1 package (4-ounce) macadamia nuts, roughly chopped

2 tablespoons light brown sugar

4 tablespoons butter, melted

Filling

2 packets unflavored gelatin from a 4-count box

1 small package watermelon Kool-Aid®

½ cup sugar

1¾ cups cool tap water

2 tablespoons instant French vanilla pudding powder

4 cups cubed seeded watermelon

1 container (16-ounce) whipped topping, divided

Optional: ½ cup chocolate chips “seeds”

Directions

For the crust, combine all ingredients in a large bowl until mixed well. Press into pie plates or bowl and chill.
For the filling, whisk gelatin, Kool-Aid and sugar into water in a large bowl. Let stand on the counter for 30 minutes.
Fold in pudding mix, watermelon and whipped topping, saving a bit for garnishing. Pour into crust. Garnish as desired.
Refrigerate or freeze several hours before serving. If freezing, let sit out about 25 minutes to slightly thaw for easier spooning.

Recipe Courtesy Of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.