This no-bake Strawberry Cool Whip Pie is a creamy, fruity dessert layered in a graham cracker crust. I love how it comes together in just minutes, making it a refreshing and easy choice for summer gatherings or a quick treat after dinner.

Why You’ll Love This Recipe

I can make it with just a handful of ingredients
There's no baking involved, so it's perfect for hot days
It’s creamy, light, and packed with fresh strawberry flavor
I can easily prep it ahead of time
It’s flexible—great with other fruits or pudding flavors too

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crust (store-bought or homemade)
instant vanilla pudding mix (3.4 oz)
cold milk
Cool Whip (8 oz, thawed)
fresh strawberries, sliced
powdered sugar
vanilla extract

Directions

I start by whisking the vanilla pudding mix with cold milk in a large bowl. I let it sit for about 5 minutes until it thickens.
Next, I gently fold in the Cool Whip, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
I layer half the sliced strawberries in the graham cracker crust, then spread half of the creamy mixture over them. I repeat with the remaining strawberries and filling.
I refrigerate the pie for at least 2 hours to let it firm up.
Once it’s chilled, I slice and serve it cold.

Servings and timing

Servings: 8 slices
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

I like swapping strawberries for blueberries, raspberries, or peaches.
I sometimes switch the vanilla pudding with chocolate or cheesecake flavor.
A chocolate or nut crust adds a nice twist.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 3 days.
I can freeze the pie for up to a month—just thaw in the fridge before serving.
Since this pie is served cold, there’s no need to reheat it.

FAQs

How far ahead can I make this pie?

I can make this pie a day in advance and keep it chilled until I’m ready to serve.

Can I use homemade whipped cream?

Yes, I can use homemade whipped cream, but I find that Cool Whip holds up better, especially if I’m prepping ahead.

What if I don’t have instant pudding?

If I only have cook-and-serve pudding, I make sure it’s completely cool before mixing in the whipped topping.

Can I use frozen strawberries?

I can, but I prefer fresh ones for the best texture. If I use frozen, I thaw and drain them first.

Is this pie allergy-friendly?

This recipe contains dairy and gluten. I can swap in dairy-free alternatives and a gluten-free crust if needed.

Conclusion

This Strawberry Cool Whip Pie is one of my go-to desserts when I want something fast, fresh, and crowd-pleasing. It’s simple to make, versatile, and always gets compliments. Whether I’m hosting or just treating myself, this pie is a winner.

Strawberry Cool Whip Pie

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes (including chill time)
Yield: 8 slices
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This easy, no-bake Strawberry Cool Whip Pie is the ultimate summer dessert—creamy, fruity, and refreshing with a buttery graham cracker crust, luscious vanilla pudding filling, and layers of fresh strawberries. Perfect for quick gatherings, potlucks, or a light treat on a warm day!

Ingredients

1 graham cracker crust (store-bought or homemade)
1 package (3.4 oz) instant vanilla pudding mix
1½ cups cold milk
1 container (8 oz) Cool Whip, thawed
1 cup fresh strawberries, sliced
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

In a bowl, whisk vanilla pudding mix with cold milk until smooth. Let thicken for 5 minutes.
Fold in Cool Whip, powdered sugar, and vanilla extract until fully combined.
Layer half of the sliced strawberries in the crust. Spread half of the creamy filling on top.
Repeat with remaining strawberries and filling. Smooth the top.
Cover and refrigerate for at least 2 hours or overnight.
Slice and serve chilled.

Notes

For best results, use fresh strawberries.
Homemade whipped cream can be substituted for Cool Whip, but stability may vary.
Can be made 24 hours in advance.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.