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
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.
