Cantaloupe Pie II

8 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Toots Catton
Recipe by  Toots Catton

“A delicious pie made with fresh cantaloupe and peach gelatin. Serve for a refreshing dessert on a warm summer evening!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Prepare gelatin according to directions on package. Allow to cool until the consistency of thick syrup.
  2. In a small mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar, then beat in whipped topping. Spread mixture into bottom of pastry shell.
  3. Stir cantaloupe into gelatin, then pour mixture over cream cheese layer in pastry shell. Chill until thoroughly set.

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Reviews (8)

Rate This Recipe


Everyone loved this fresh, summery dessert, but I couldn't fit the jello and cantaloupe into a regular pie shell. Only the cream cheese mixture fit. Next time I would be sure to use a deep dish pie shell, or better yet, make a graham cracker base in a pyrex dish, cook it first, then add the cheese mixture and jello.



this recipe is similar to a strawberry dessert that i make, so i made a pretzel crust instead of the pastry crust. i also made this in a 9 inch square pan instead of the pie pan based on other reveiws, next time i will make in 9"x13" pan. overall, a very refreshing dessert and i will definatly be making again and again.



i tried this recipe. it is really perfect for summer, as it is very fresh and cooling. the best thing about it is that it is not too sweet at all.

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet



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Fruit and Cream Pie I


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Pineapple Pie V