This whipped pie can be served frozen or refrigerated as the perfect complement to a hot summer day.  Or night.  Or anytime you want to eat it.  Heck, this pie is great even at 3:00 in the morning! Not that I would do that.



What You Need:
8 oz. tub of cool whip (You may substitute 2.5 cups heavy whipping cream for a creamier pie)
2 boxes (4-serving size each) sugar-free strawberry jello
1 and 3/4 cups water
1 cup heavy whipping cream
4 squares semi-sweet chocolate
3 tbsp. xylitol (if you don't mind using sugar, you may substitute equal parts)
18-20 Oreo cookies (crushed)
3 tbsp. melted butter


Now, to make it...

1. Mix melted butter and crushed cookies together until crumbly mixture forms. Press onto bottom of pie pan and set aside.
2. Heat heavy whipping cream to a simmer, and pour over the top of chocolate. Whisk together until melted, adding xylitol.
3. Refrigerate chocolate mixture for 15-20 minutes or until relatively firm (but still able to pour).
4. Boil 1 and 3/4 cups water, and pour over the top of jello mix. Stir rapidly (fork or whisk works best) until completely dissolved.
5. Add jello to Cool Whip, and mix until smooth. Set aside - do not refrigerate.
6. Pour chocolate mixture over crust and freeze for approximately 20 minutes until firm.
7. Pour Cool Whip mixture over chocolate layer.
8. Refrigerate (or freeze, if preferred) until set.
9. Optional: garnish with chopped strawberries and drizzled chocolate.