Description
This delicious Strawberry Cool Whip Pie is a light, no-bake dessert featuring a creamy strawberry gelatin filling mixed with Cool Whip, nestled in a classic graham cracker crust. Perfect for warm days or when you want a quick and easy treat that requires minimal effort and no oven time.
Ingredients
Scale
Pie Base
- 1 graham cracker crust
Filling
- 2/3 cup boiling water
- 1 box (3 ounces) Strawberry Jello
- 1/2 cup cold water + ice cubes to make 1 cup
- 8 ounces Cool Whip
- 1 cup strawberries, chopped
Garnish (Optional)
- Extra strawberries
- Blueberries
- Additional Cool Whip
Instructions
- Dissolve Gelatin: In a large bowl, pour the boiling water over the Strawberry Jello mix. Stir continuously for at least 2 minutes to ensure all gelatin is completely dissolved.
- Cool the Mixture: In a separate measuring cup, add ice cubes to the cold water until it reaches 1 cup. Stir this cold water into the gelatin mixture until it thickens, then remove any unmelted ice cubes to keep the consistency smooth.
- Incorporate Cool Whip: Gently whisk the Cool Whip into the thickened gelatin mixture until the filling is smooth and well blended.
- Add Strawberries: Fold in the chopped strawberries evenly through the filling mixture for bursts of fresh flavor.
- Chill Filling: Place the filling in the refrigerator for 20 to 30 minutes to help it set slightly before assembling the pie.
- Assemble Pie: Spoon the chilled filling into the graham cracker crust, spreading it evenly. Cover the pie and refrigerate for at least 6 hours or overnight to fully set.
- Serve: Once fully chilled and set, slice the pie and garnish with extra strawberries, blueberries, and a dollop of whipped cream if desired. Serve cold and enjoy!
Notes
- For best results, use fresh ripe strawberries to maximize flavor.
- If you want to make your own graham cracker crust, combine crushed graham crackers with melted butter and press into the pie dish.
- This pie requires a minimum chilling time of 6 hours to set properly, so plan ahead.
- Leftovers should be refrigerated and consumed within 3 days.
- Substitute Cool Whip with homemade whipped cream for a natural alternative.
