Seems like I am on a pie kick right now. And if you ask my husband I am a terrible baker. Well this pie you don’t have to bake so how hard can it be. So what if every time I try a new cookie recipe it rarely comes out good. I also should stop trying to make all the cookies or cakes diet friendly. Sometimes cookies, cakes and pies just need the calories and fat and yummy stuff!  I have had many cookie exchanges around the holidays but since living here in Florida, I’ve found my neighbors and most of my friends just aren’t into them. I would be lucky if I got like 5 people to show. In New York I always had a houseful! And the cookies came out awesome! Maybe it’s the weather here. Maybe it’s the fact that in December I am still wearing shorts and flip-flops. I wonder…

Anyway, I can’t take credit for this recipe. It’s Rachael Ray’s recipe. If you’ve ever watched her talk show then you know she CAN’T BAKE!  So she says. She always burns the bread in the oven! Nice to know she’s just like the rest of us. Well this recipe does not involve baking so even Rachael Ray can make it! And if you really don’t feel like making the crust yourself, skip that part and just buy one of those Keebler graham cracker pie crusts. Who is gonna know!

INGREDIENTS:

1 package (¼ ounce) unflavored gelatin

1½ cups graham cracker crumbs (about 10 rectangles)

3 tablespoons sugar

6 tablespoons unsalted butter, melted

2/3 cup heavy cream

2 (8 ounce) packages cream cheese, at room temperature

1 cup sweetened condensed milk

¼ cup cream of coconut

1 mango, cut into small cubes (peel it first though!)

2 kiwis, halved lengthwise and sliced crosswise (peel this first also!)

DIRECTIONS:

1. In a glass measuring cup, sprinkle the gelatin into ½ cup cold water and let sit.

2. Meanwhile, in a bowl, combine the graham cracker crumbs and sugar. Mix in the butter. Transfer the mixture to a 10″ deep-dish pan and press into the bottom and up the sides to form a crust. Freeze until firm.

3. Microwave the softened gelatin until melted, 30 seconds.

4. Using an electric mixer, whip the cream until stiff peaks form. Transfer to a medium bowl and refrigerate. Add the cream cheese to the mixer bowl and beat at high-speed until fluffy, about 2 minutes.

5. Add the condensed milk, cream of coconut and melted gelatin and beat at medium speed until smooth. Fold in the whipped cream. Transfer the pie filling to the chilled crust. Refrigerate, uncovered, for 3 hours. Top with the mango and kiwis.