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Castaway Island Pie

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Castaway Island Pie
  • Prep 40 min
  • Total 2 hr 5 min
  • Ingredients 8
  • Servings 8
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Get creative with this dessert pie! Cream cheese, gelatin & whipped topping make a beautiful island with cracker crumbs sprinkled for sand.
Updated Jul 29, 2010

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons margarine or butter, melted
  • 2 tablespoons sugar

Filling

  • 1 (3-oz.) pkg. berry blue flavor gelatin
  • 1 cup boiling water
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup sugar
  • 1 (8-oz.) container frozen whipped topping, thawed

Steps

  • 1
    In medium bowl, combine graham cracker crumbs, margarine and 2 tablespoons sugar; mix well. Reserve 1/3 cup crumb mixture for garnish. Press remaining mixture in 9-inch pie pan.
  • 2
    In small bowl, combine gelatin and boiling water; stir until dissolved. Refrigerate about 30 minutes or until slightly thickened, stirring occasionally.
  • 3
    Meanwhile, in large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Reserve 1 cup of whipped topping for garnish. Add remaining whipped topping to cream cheese mixture; stir gently to mix. Add gelatin mixture; stir gently until well blended. Pour into graham cracker crust. Refrigerate 1 hour or until set.
  • 4
    Mound reserved whipped topping onto center of pie to resemble island. Sprinkle reserved crumb mixture on topping to resemble sand. Decorate island as desired with bear-shaped graham crackers, small paper umbrellas, and other small candies or snacks.

Nutrition Information

440 Calories, 27g Total Fat, 5g Protein, 45g Total Carbohydrate, 34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
14g
70%
Cholesterol
30mg
10%
Sodium
310mg
13%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Sugars
34g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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