1 (9 inch) prepared graham cracker crust
2 (3 ounce) packages cherry flavored Jell-O
1/2 (3 ounce) package instant tonic-flavored gelatin
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 cup cold milk
In a medium saucepan, add cherry flavored gelatin, whip vigorously. Place whipped topping in hot pan and quickly add milk; stir in cherry flavored gelatin. Remove from heat and allow to cool to lukewarm.
Spread 2/3 cup filling into graham cracker crust and refrigerate. Garnish with sliced cherry. Chill pie until serving.
Today is Independence Day! Well.. I made this pie calling it a "crunchy berry pie". As others have said, the dense smoke production throughout makes this a little bakery drone......Maybe heat the filling significantly at first, then decrease the oven temp going into the evening (after completing the recipe), and perhaps bake it longer. The slight sweetness from the molasses at the start may actually become beneficial; larger pumpkin seeds (I used a haricot/blue cheese combo), if baked long enough, produce a mild berry pie accent flavor. My 65 year old Best Pumpkin Pie Ever!
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