Frugal Friday: Chummy Recipe

port.man.teau \port-'MAN.-toe\: a word or morpheme whose form and meaning are derived from a blending of two or more distinct forms (as chummy from cheap and yummy)

This week's recipe came from my good friend Carol in Wisconsin. She sent this to me about 5 or 6 years ago and I make it many, many times every single summer. Now, I'm going to tell you what it is, but don't you dare even think about scoffing, rolling your eyes or saying, "eww, yuck!" Ready? It's Jello Fruit Pie. Yes, I said J-E-L-L-O. Watch it wiggle; see it jiggle folks. Even Mikey likes it (err...wrong commercial - though he WOULD like it.)

How to Make Jello Fruit Pie - the McFrugal Way

First, pour yourself a nice glass of wine, whatever you prefer. On a day to day basis, I like Franzia Crisp White - in a box because hey, 5 liters for $10.39 and it doesn't go bad, you can't beat it. Especially for the summer, it has a slightly sweet, clean, fruity taste - just right to compliment fresh strawberries. Plus, it has the coolest little twisty valve that makes you happy just using it.

So, what does it take to make this pie you ask? You're looking at it.
If strawberries aren't your thing, please feel free to use whatever fruit you prefer (not fresh pineapple) along with whatever jello flavor you prefer. Be creative! Typically, I fancy strawberries and/or blueberries with strawberry jello. I did do peach/strawberry once and that was tasty too. You can check out the deals I got on the ingredients here.

The no-brainer crust:
1 sleeve crushed ritz crackers ($.25)
3/4 stick cold butter ($.50)
2 TB sugar
You could use a food processor, but I enjoy mixing with my hands until it looks like this:

Press the mixture into a pie plate and chill the crust in the fridge until the rest is finished. I know...this is really difficult, isn't it? Just hang with me.

While that is chillin', wash, dry (well) and slice your berries - 2 to 3 cups. ($1.39) If you are using blueberries, just leave them whole.

Ok - time to take a break from this hard work and pour yourself another glass of wine - especially now that the knife-using part of the recipe is over with.

Now for the sauce - filling - well...it's really neither so we'll call it "the part of the pie that fills the cracks between the berries" - AKA "Crack Filler".

In a saucepan, combine a box of cook-type vanilla pudding, a box of jello ($.26) and two cups of water. A little note on the jello, I tend to use the sugar-free variety. Being the health nut that I am, it's important to watch one's sugar intake - especially when using almost a stick of butter in the crust. But that's a natural product, right? It doesn't count then.

The "Crack Filler" will start out appearing cloudy. But after about 10 minutes of boiling, stirring constantly, it should look more transparent - that is when you know it is ready.

*Safety note: Please know that I do not condone using a hot appliance, such as the stove after drinking two glasses of wine. Please drink...err...cook at your own risk. Thank you. *

Listen carefully, as this is the really confusing part.

Take the crust out of the fridge. Pour in the sliced berries.

Pour the crack filler over the top of the berries.

Refrigerate until set - best overnight.

Slice and serve with REAL whipped cream.

It's really fail safe. Though, if by chance the whole thing flops, feed it to your dog, say heck with the wine glass and start drinking straight from the spigot.

Cheers!


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