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
- 2/3 cup boiling water
- 1/2 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.
