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Strawberry Jello Pie
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This No Bake Strawberry Jello Pie is the perfect cool and creamy summer treat that is made with only 5 simple ingredients. It's a budget friendly recipe that is easy to make and sure to please your friends and family.
Grab Cool Whip, Strawberry Jello and a ready to use graham cracker crust and you're set to make this quick jello pie. It's the perfect comfort food after a long hot day in the sun, or when you need to serve last minute guests in the evening.
MORE RECIPES: No Bake Chocolate Pudding Pie | No Bake Blueberry Cheesecake | No Bake Chocolate Peanut Butter Pudding Pie
There is something about a cool Jello pie that is so comforting and delicious, and if you've never made one it's shockingly easy to make. This pink Strawberry pie with Jell-O is the perfect no bake dessert for guests or a special weeknight supper. It boasts a fresh flavor with an easy filling nestled in a graham cracker crust..
This is a quick recipe that kids can help make and is perfect for when you want something sweet and delicious but don't want to be spending too much time in the kitchen.
Plus, it's no-bake so it's great if you're already using the oven for something else or if you just want to avoid turning on the oven in the hot summer heat!
It does take a while to set, so ensure that you give yourself a good 4-5 hours before you want to enjoy this easy pie with your loved ones.
Jello Pie Ingredients:
- Boiling Water - make sure it's nice and hot so it dissolves the Jello crystals
- JELL-O Strawberry Flavor - can use sugar free or regular
- Ice Cold Water - it's needs to be COLD so it sets the pie so don't skip the ice cold part!
- Cool Whip - use "thawed" regular or sugar free whipped topping
- Ready to Use Graham Cracker Crust - pick a good one that doesn't have any cracks in it!
PRO TIP: It’s easy to crush graham crackers by placing them into a Ziploc bag and crushing them with a rolling pin. Don't forget to add butter, sugar, and brown sugar to the graham crackers before making your pie crust. Here's a good recipe if you want to make your own crust.
SUBSTITUTIONS and ADDITIONS:
CRUST: You could also substitute crushed vanilla wafers or golden Oreos for the crust.
JELLO: Depending on the time of year you could easily switch up the flavors to match the season. Here are a few of my favorite combos:
- Cherry Jell-O + Cool Whip = No Bake Cherry Pie
- Lemon Jell-O + Cool Whip = No Bake Lemon Pie
- Lime Jell-O + Cool Whip + Key Lime Slices for decoration = No Bake Key Lime Pie
- Orange Jell-O + Cool Whip = No Bake Orange Creamsicle Pie
- Island Pineapple Jell-O + Cool Whip = No Bake Pineapple Pie
- Raspberry Jell-O + Cool Whip = No Bake Raspberry Pie
- Strawberry Banana Jell-O + Cool Whip + Banana Slices = No Bake Strawberry Banana Pie
TOPPING: Maraschino cherries, strawberry slices, key lime slices, lemon slices, mandarin oranges, raspberries, and banana slices would go perfectly depending on which jello flavor you used. Have fun with it and make it your own recipe!
How to Make Strawberry Jello Pie:
First Step: Boil your water as you prepare your other ingredients.
Second Step: Stir together the boiling water and strawberry Jello for two minutes until completely dissolved.
Third Step: Add the ice cold water to the gelatin mixture and stir until slightly thickened.
Fourth Step: Then whisk in 2 cups Cool Whip until well blended.
PRO TIP: If you have any extra strawberries in your fridge, you could mix in a few diced strawberries to your jello and Cool Whip mixture.
Fifth Step: Refrigerate the pie filling for 30 minutes.
Sixth Step: Smooth out into the prepared pie shell and refrigerate 4 hours or overnight before serving.
PRO TIP: It does take a few hours to set up so give yourself at least 4 hours before you want to serve this pie to ensure that it's ready to serve.
How to Store Jello Pie:
IN THE FRIDGE: If you have any pie left over, put it back in the fridge to keep it set and cool until you are ready to serve again.
IN THE FREEZER: We do not recommend freezing this dessert. The gelatin doesn't freeze well and the texture and consistency will change once thawed.
Strawberry Jello Pie
- ⅔ cup boiling water
- 1 3-oz package JELL-O Strawberry Flavor
- 1 cup ice cold water
- 1 16-oz tub cool whip
- 1 ready-to-use graham cracker crumb crust 9-inch
- Boil your water as you prepare your other ingredients.
- Stir together the boiling water and strawberry Jell-O for two minutes until completely dissolved.
- Add the ice cold water to the gelatin mixture and stir until slightly thickened.
- Whisk in 2 cups Cool Whip until well blended.
- Refrigerate the pie filling for 30 minutes.
- Smooth out into the prepared pie shell and refrigerate 4 hours or overnight before serving.
Everything looks so delicious. I can't wait to make them all.
I've never had luck with sugar free Jello working and never sets and I used two cups of ice cubes instead of cold water and do that for 3 minutes works perfect
Sharon Barcinski says
Made it yesterday! Awesome!
Do you thaw the Cool Whip?
Hi Alie, yes make sure the cool whip is thawed in the refrigerator before adding it to the recipe!
I have not made this as yet. Planning to make it later today for tomorrow’s dinner; however, have a question. Can you use sugar free jello?
Hi Evelyn, Yes you should be able to substitute Sugar Free Jello no problem!
I made this today and it is fantastic!! I can't wait to try it with different jello flavors.
Nancy Duncan says
I love your recipes, even though I have to modify them to fit my gluten-free lifestyle. I would like to unfollow you because your recipes, good as they are, are clogging up my email box. There are simply too many of them. Please delete my email address. Thanks!
Hi Nancy, at the very bottom of the emails that I send out is an unsubscribe link that should remove you from the email list. Let me know if you have any problems with that link and I'll see how I can further help you.
A 16oz tub of whipped cream is a lot more than two cups in terms of volume. So am I to use a 16 oz tub or two cups?
I looked at the ingredients and directions and you should use 2 cups of cool whip, not the entire 16 oz tub. Sorry that was so confusing!
Jackie McCauley says
My hello separated. There was a thin dense red jello layer under the fluffy pink layer. What did I do wrong? Still tasted great
Hi Jackie! I've had that happen to me one time when I tried to make a pudding pie several years ago. I don't know what caused it and I never did figure it out. Maybe someone will see these comments and can provide some insight for us. I'd love to know why it happens at random.
Diana Steinberg says
I think you probably didn’t stir the boiling water & jello long enough. You do have the be patient because the key is to make sure ALL of the jello crystals are dissolved. I make a similar pie with lime jello that also has Key Lime Pie yogurt in it, I actually use a cleat Pyrex bowl to make sure it’s all dissolved :D. It’s a great pie!
When it is slightly thickened(You don't want it like water and not sold.Want it like tooth past and then whip with the cool whip).
Whisk in 2 cups Cool Whip until Well blended or use hand mixer and mix until fluff
Could this be made in a spring pan and keep form?
I definitely wouldn't recommend a spring form pan for this recipe. It tends to be more "jello pudding" like after it sits out for a while. I think a pie plate would be your best option.
Have you ever used sugar free jello?
I've never tried the sugar free. If you do try it let us know how it turns out!
Wow!!! So sweet recipe.
Thank you for sharing the idea of this delicious recipe