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Daiquiri Pie

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Makes 1 (9-inch) pie Source: Recipe card magazine insert: Jell-O and Cool Whip ad, 1960's

Daiquiri Pie


  • 1 (4-serving-size) package Jell-O Lemon Pudding and Pie Filling (not instant)
  • 1 (3 ounce) package Jell-O Lime Gelatin
  • 1/3 cup sugar
  • 2 1/2 cups water, divided use
  • 2 eggs
  • 1/2 cup Bacardi light rum
  • 1 3/4 cups thawed Cook Whip Non-Dairy Whipped Topping
  • 1 baked (9-inch) graham cracker crumb crust, cooled
  • Additional Cool Whip (optional, for garnish)
  • Lime slices (optional, for garnish)


  1. Combine pudding mix, gelatin, and sugar in a saucepan. Blend in 1/2 cup of the water and the eggs. Add remaining water and cook and stir over medium heat until mixture comes to a full boil. Remove from heat, stir in rum. Chill.
  2. Fold in whipped topping. Spoon into pie crust and chill until firm About 2 hours. 
  3. Garnish with additional whipped topping and lime slices, if desired.


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