This Easy Strawberry Cool Whip Pie is a delightful no-bake dessert that combines the sweetness of strawberries with the creaminess of Cool Whip, all nestled in a graham cracker crust. Perfect for warm days or when I need a quick and satisfying treat, this pie is both simple to make and irresistibly delicious.
Why I Love This Recipe
I adore this recipe because it's incredibly easy to prepare, requiring minimal ingredients and no oven time. The combination of strawberry gelatin and fresh strawberries gives it a vibrant flavor, while the Cool Whip adds a light, airy texture. It's a go-to dessert for gatherings, potlucks, or just a sweet indulgence at home.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 premade graham cracker pie crust (9-inch)
- 1 package (3 oz) strawberry-flavored gelatin
- ⅔ cup boiling water
- ½ cup cold water
- Ice cubes
- 1 tub (8 oz) Cool Whip, thawed
- 2 cups fresh strawberries, divided
Directions
- Slice 1 cup of strawberries and set aside for topping. Chop the remaining strawberries.
- In a large bowl, dissolve the strawberry gelatin in boiling water, stirring for 2 minutes.
- Add enough ice to the cold water to make 1 cup. Stir into the gelatin mixture until slightly thickened. Remove any unmelted ice.
- Whisk in the Cool Whip until well blended.
- Stir in the chopped strawberries.
- Refrigerate the mixture for 20 to 30 minutes until it thickens and mounds when spooned.
- Spoon the filling into the graham cracker crust.
- Refrigerate for at least 6 hours or until firm.
- Top with the reserved sliced strawberries before serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Chill Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
Variations
- Flavor Twist: Swap strawberry gelatin for raspberry or cherry for a different berry flavor.
- Crust Options: Use a chocolate cookie crust or a homemade graham cracker crust for variety.
- Fruit Mix: Add blueberries or raspberries along with strawberries for a mixed berry pie.
- Light Version: Use sugar-free gelatin and light Cool Whip for a lower-calorie dessert.
Storage/Reheating
Store the pie in the refrigerator, covered, for up to 3 days. Freezing is not recommended as it may alter the texture upon thawing.
FAQs
Can I use frozen strawberries?
I recommend using fresh strawberries for the best texture and flavor. Frozen strawberries may release excess moisture, affecting the pie's consistency.
Can I make this pie ahead of time?
Absolutely! This pie is perfect for making a day in advance. Just keep it refrigerated until ready to serve.
Is it possible to use homemade whipped cream instead of Cool Whip?
Yes, you can substitute homemade whipped cream. However, ensure it's whipped to stiff peaks to maintain the pie's structure.
What can I use if I don't have a premade crust?
You can make a simple graham cracker crust by combining crushed graham crackers with melted butter and pressing the mixture into a pie dish. Bake it at 350°F (175°C) for 10 minutes and let it cool before filling.
How do I know when the pie is set?
The pie is set when the filling is firm to the touch and holds its shape when sliced. This usually takes about 6 hours in the refrigerator.
Conclusion
This Easy Strawberry Cool Whip Pie is a delightful, no-fuss dessert that's sure to please any crowd. With its creamy texture and fresh strawberry flavor, it's a refreshing treat that's perfect for any occasion. Give it a try, and it might just become one of your favorite go-to desserts!
Easy Strawberry Cool Whip Pie
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Strawberry Cool Whip Pie is the ultimate no-bake dessert for summer! Made with fresh strawberries, fluffy Cool Whip, and strawberry gelatin in a graham cracker crust, it's a quick, refreshing, and crowd-pleasing treat. Whether you're prepping for a picnic or need a last-minute dessert, this pie is fruity, creamy, and unbelievably easy to whip up.
Ingredients
- 1 premade graham cracker pie crust (9-inch)
- 1 package (3 oz) strawberry-flavored gelatin
- ⅔ cup boiling water
- ½ cup cold water
- Ice cubes
- 1 tub (8 oz) Cool Whip, thawed
- 2 cups fresh strawberries, divided
Instructions
- Slice 1 cup of strawberries and reserve for topping. Chop the rest.
- In a large bowl, dissolve gelatin in boiling water for 2 minutes.
- Add enough ice to cold water to make 1 cup and stir into gelatin until slightly thickened. Remove any unmelted ice.
- Whisk in Cool Whip until fully combined.
- Fold in chopped strawberries.
- Chill mixture 20–30 minutes, until it mounds when spooned.
- Spoon filling into pie crust and refrigerate for at least 6 hours.
- Top with reserved sliced strawberries before serving.
Notes
- Use fresh strawberries for best results; frozen may cause a watery texture.
- Homemade whipped cream can be used in place of Cool Whip—just whip to stiff peaks.
- For a different twist, try raspberry or cherry gelatin.
- Store in the fridge up to 3 days; freezing not recommended.
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