No Bake Strawberry Cool Whip Pie

This amazing no bake strawberry pie includes a rich and refreshing filling in a buttery crust, all topped with fresh fruit!

Course Dessert

Cuisine American

Keyword no bake pie, no-bake dessert, strawberry cool whip pie, strawberry dessert, strawberry pie

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 256kcal

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.

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.