Fluffy Watermelon Spoon Pie With crispy macadamia nut crust
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
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For the crust, combine all ingredients in a large bowl until mixed well. Press into pie plates or bowl and chill.
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For the filling, whisk gelatin, Kool-Aid and sugar into water in a large bowl. Let stand on the counter for 30 minutes.
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Fold in pudding mix, watermelon and whipped topping, saving a bit for garnishing. Pour into crust. Garnish as desired.
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Refrigerate or freeze several hours before serving. If freezing, let sit out about 25 minutes to slightly thaw for easier spooning.
*You can double the crust to make 2 smaller pies, or one larger pie in a deep-dish bowl. You can also make individual pies like cupcakes.
