No Bake Strawberry Cool Whip Pie
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This amazing Strawberry Cool Whip Pie is a fantastic no-bake dessert that's perfect for the spring and summer! Similar to my Strawberry Delight dessert, this sweet and fruity treat is so easy to make and has so much fresh flavor.
Make this no-bake strawberry pie recipe for a sweet and satisfying dessert that doesn't even ask you to turn your oven on! With flavors similar to my Strawberry Icebox Cake and Strawberry Whipped Cream Cake, this is a creamy, rich, and fruity pie that's sure to be a hit with any crowd.
Quick Look: No-Bake Strawberry Cool Whip Pie
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 4 hours
- 👨👩👧👦 Servings: 8 servings
- 📊 Calories: ~256 kcal per serving
- 🥣 Ingredients: Graham crackers, Cool Whip, strawberries, sugar, butter, unflavored gelatin, and strawberry Jello.
- ⭐ Difficulty: Easy, great for potlucks and cookouts.
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Why You'll Love This Recipe
No Baking Required: This no-bake strawberry pie is perfect for the summer months, and just like this No-Bake Oreo Cheesecake, you won’t need to heat your kitchen by turning on the oven to make a delicious dessert!
Fresh Flavors: With fresh strawberries and an amazing homemade graham cracker crust, this delicious dessert always delivers on sweet and satisfying flavor.
Budget-Friendly: Thanks to simple and common ingredients, this is a dessert that's easy on the wallet but still yields amazing results.
For even more strawberry dessert options, try my Strawberry Swiss Roll Cake or my Strawberry Slap Pie!
Ingredients Needed
- Graham Crackers: You can use a premade crust for a shortcut.
- Unflavored Gelatin: Helps the filling set up to the right consistency.
- Strawberry Gelatin: This dish is made with both unflavored and strawberry gelatin for a firmer texture.
- Whipped Topping: Cool Whip is the most widely known option, but any kind of whipped topping is fine.
- Strawberries: Fresh berries are the best option for this dish.
How to Make this Strawberry Cool Whip Pie
- Step 1: Pulse graham crackers in a food processor.
- Step 2: Add sugar and melted butter and pulse again until the mixture has the consistency of wet sand. Set aside.
- Step 3: Pour the crumbs into a 9.5 inch glass pie plate that's been sprayed with baking spray. Press into the bottom and up the sides, then place in the fridge. Chop strawberries and set aside.
- Step 4: In a small bowl, add cold water and sprinkle in gelatin. Give it a minute or two to bloom.
- Step 5: In a heat safe bowl, add the strawberry gelatin and pour in boiling water, then mix until dissolved.
- Step 6: Add unflavored gelatin and mix to combine, then add crushed ice to the jello mixture and stir until melted.
- Step 7: Stir whipped topping into the gelatin mixture, then gently fold in fresh strawberries.
- Step 8: Add more fresh strawberries in a layer at the bottom of the graham cracker pie crust.
- Step 9: Evenly spread strawberry pie filling over the crust. Cover with plastic and refrigerate at least 4 hours.
- Step 10: Garnish with the remaining whipped topping and strawberries, then serve and enjoy!
Recipe Tips
- Instead of crushing graham crackers, you can also use a cup and a half of graham cracker crumbs.
- In a pinch, you could also use a pre-made pie crust.
- I recommend using a 9.5 or 10-inch pie pan for this dish. Anything smaller and you might have some filling overflow.
- If you prefer, you can bake the crust at 350 degrees for 10 minutes. Let it cool completely to room temperature and fill as usual with the strawberry pie filling.
- Be sure to add the strawberries to the bottom of the crust to give this pie a more evenly distributed appearance.
Recipe FAQ's
This no-bake pie already needs time in the fridge to sit, so making it a day or so ahead of time is actually recommended for best results like my Butterfinger Pie!
Cover well with plastic or transfer pieces to an airtight container and store in the fridge for 2 to 3 days.
Yes, freeze for up to 3 months. I recommend covering tightly with some plastic wrap and/or aluminum foil to prevent freezer burn. The texture of the filling may change slightly once thawed.
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No Bake Strawberry Cool Whip Pie
Ingredients
- 9 sheets one package graham crackers. See notes
- ⅓ cup granulated sugar
- 8 Tablespoons unsalted butter 1 stick, melted
- 1 packet unflavored gelatin .25oz
- ½ cup cold water
- 1 (3 ounce) box of strawberry instant gelatin
- ½ cup boiling water
- ¼ cup ice crushed
- 16 oz whipped topping divided
- 1 pound container fresh strawberries divided
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Instructions
- Spray a 9.5-inch pie plate and set aside.
- To a food processor, add 9 graham cracker sheets and break them up into smaller pieces. Pulse for 30 seconds until ground to crumbs. Add the sugar and melted butter, and pulse again until it forms into a wet sand-style mixture. *see notes
- Pour the crumbs into the prepared press the crumbs into and even layer on the bottom and slightly up the sides of the pie plate. Refrigerate for 60 minutes before filling.
- Roughly chop 12 ounces of strawberries and set aside.
- In a small bowl add the cold water and sprinkle in the unflavored gelatin, give it about 2 minutes to dissolve and bloom.
- In a heat safe mixing bowl add the strawberry gelatin and the boiling water mixing well until it is completely dissolved.
- Add the bloomed unflavored gelatin into the strawberry gelatin and mix well to combine. Stir in the crushed ice and mix until it is melted.
- Fold in 8 ounces of the whipped topping into the gelatin mixture until there are no white streaks remaining. Add 9 ounces of the chopped strawberries to the mixture and gently fold them in.
- Sprinkle the remaining 3 ounces of the chopped strawberries onto the bottom of the cooled graham cracker crust. Evenly spread the strawberry filling into the graham cracker crust.
- Lightly cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Garnish with the remaining whipped topping and strawberries.
Notes
- You can use a premade graham cracker crust for a shortcut.
- A 9.5 to 10-inch pie plate is ideal for this recipe’s volume. Using a smaller or deep dish pan may cause overflow or uneven setting.
- The Graham cracker crust can be baked, if preferred. Preheat the oven to 350 degrees F, and follow steps 1-3, but then bake for 10 minutes in the preheated oven. Remove from the oven to cool at room temperature and only fill once cooled completely. A warm crust can soften the Jello texture and affect how the filling sets.
- Layering some strawberries on the bottom of the crust and folded into the rest of the filling helps to ensure every slice has balanced fruit distribution and visual appeal.
- Refrigerate leftovers in an airtight container or tightly sealed for up to 2 days, as the fresh strawberries may start to wilt and weep moisture over time.
