Easy No Bake Strawberry Pie Recipe

I’m sharing my no bake Strawberry Cool Whip Pie made with Jello and fresh strawberries because a single unexpected ingredient gives it a clever twist.

I’ve always loved smart, lazy desserts that still feel indulgent. This Easy No Bake Strawberry Pie uses strawberry gelatin Jell O and Cool Whip for a nostalgic, playful texture that fools people into thinking you slaved all day.

If you grew up on Jello Pies With Cool Whip you’ll get the memory hit, but if not, this Strawberry Cool Whip Pie will make you wonder why you’d never tried it. I cant tell you the whole secret here but trust me, the colors, the wobble, the way it sets overnight will hook you.

You’ll smile, maybe roll your eyes, then ask for seconds.

Ingredients

• Gives bright red color and strong sweet strawberry flavor, mostly sugar and artificial flavoring
• Hot water melts gelatin fast, vital for setting, adds no calories, just helps dissolve
• Cold water chills the mixture so it firms up quicker, keeps texture light and stable
• Cool Whip makes it silky and fluffy, mostly air and sugar, low protein
• Crunchy graham base adds buttery sweetness and carbs, gives nice contrast to filling
• Fresh berries add natural fiber, vitamin C and tartness, nice balance to sweetness

Ingredient Quantities

• 1 (3 ounce) package strawberry gelatin Jell O
• 1 cup boiling water
• 1 cup cold water
• 8 ounce tub frozen whipped topping Cool Whip thawed
• 1 9 inch prepared graham cracker pie crust
• 2 cups fresh strawberries sliced optional extra for garnish

How to Make this

1. Pour the 3 ounce package of strawberry gelatin into a heatproof bowl, add 1 cup boiling water and stir for about 1 to 2 minutes until the sugar crystals look dissolved, no graininess left.

2. Stir in 1 cup cold water and let the Jell O cool for roughly 10 to 15 minutes until it’s warm or room temp but not starting to set.

3. While it cools, slice 2 cups fresh strawberries and set a handful aside for garnish, pat the slices dry with a paper towel so they don’t water down the filling.

4. Scoop the 8 ounce tub of thawed whipped topping into a large bowl and gently fold in the cooled Jell O mixture until mostly smooth, don’t overmix or the topping can get watery.

5. Fold in the sliced strawberries, leaving the reserved ones untouched for later; it’s fine if a little juice swirls through, just don’t mash them.

6. Pour the strawberry Cool Whip mixture into the 9 inch prepared graham cracker pie crust and smooth the top with a spatula.

7. Tap the pie gently on the counter to settle the filling and remove any air pockets.

8. Refrigerate the pie until fully set, at least 3 hours but 4 hours to overnight is better for a firm slice.

9. Before serving, arrange the reserved strawberries on top (add extra whipped topping if you like) and keep the pie refrigerated; best eaten within 2 days.

Equipment Needed

1. Kettle or small saucepan to boil the water
2. Heatproof mixing bowl for the gelatin and hot water
3. 1 cup measuring cup (or a liquid measuring cup)
4. Large mixing bowl for folding in the whipped topping
5. Whisk or spoon to dissolve and stir the gelatin
6. Rubber spatula to fold and to smooth the pie top
7. Cutting board and a paring knife to slice the strawberries
8. Paper towels to pat the berries dry before adding them

FAQ

Easy No Bake Strawberry Pie Recipe Substitutions and Variations

• Strawberry gelatin: swap for fresh strawberry puree plus unflavored gelatin. Use about 2 cups strained puree, sweeten to taste, and stir in 2 to 3 teaspoons unflavored gelatin that you bloomed in 1/4 cup cold water then dissolved in 1/2 cup hot puree. It tastes fresher, but set time can be a little different so be patient.
• 1 cup boiling water: use 1 cup hot fruit juice like white grape or apple juice heated until almost boiling. It will dissolve the gelatin and add extra fruit flavor without more sugar, just heat it first so the gelatin dissolves properly.
• 8 ounce frozen whipped topping: use 1 cup heavy whipping cream whipped with 2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form. Chill the whipped cream before folding into the cooled gelatin so the filling stays light not runny.
• 9 inch prepared graham cracker pie crust: swap for a 9 inch cookie crust like Oreo or make your own by mixing 1 1/2 cups crushed graham crackers with 6 tablespoons melted butter, press into a pie pan and chill. Cookies give a different but delicious crunch, just watch flavors so they don’t overpower the strawberries.

Pro Tips

Pro tip 1: Always dissolve the gelatin fully and let it cool to room temp before you add it to the whipped topping, if it’s even a bit hot it’ll melt the topping and make the filling runny so be patient, trust me.

Pro tip 2: Pat the strawberries completely dry and slice them a bit thicker instead of paper thin — thin slices bleed juice fast and water down the pie. (Leaving a few whole slices for garnish makes it look way nicer.)

Pro tip 3: Fold, dont stir. Use a rubber spatula and gently fold the Jell O into the Cool Whip till mostly uniform, stop while there are still a few streaks. Overmixing will make the topping get watery and flat.

Pro tip 4: For best slices chill 4 hours or overnight, or speed it up by freezing 30 to 45 minutes but check often so it doesnt freeze solid. To keep the crust from getting soggy try brushing a thin layer of melted chocolate or jam in the crust first, it makes a moisture barrier.