Strawberry Jello Pie Recipe

I put together a No Bake Strawberry Jello Pie using fresh ripe berries and a glossy jelly topping in just ten minutes, and one little trick keeps the filling perfectly set.

I love how two pantry staples can turn into a showstopper: bright fresh strawberries piled into a store bought graham cracker crust and a glossy top that makes people stare. It sounds retro, like those Strawberry Jello With Strawberries recipes your aunt might bring to summer potlucks, but mine’s quicker and a little snarky.

I swear I can make the whole thing in ten minutes and still pretend I planned it. This No Bake Strawberry Jello Pie trick fools guests every time, they ask for the recipe then never believe me when I say it’s almost no effort.

Ingredients

• Fresh strawberries add fiber, vitamin C, natural sweetness and a bright, slightly tart bite.
• Strawberry gelatin gives the pie it’s sweet flavor and jiggly, glossy texture.
• Graham cracker crust brings crunchy, buttery carbs, adds a sweet, toasty base.
• Whipped topping adds creamy lightness, extra sweetness and makes slices look pretty.
• Extra sugar boosts sweetness quickly but raises calories use sparingly if desired.
• Boiling water dissolves gelatin, cold water cools it down so filling sets firm.
• Whole berries on top add color and fresh flavor and make it feel fancy.

Ingredient Quantities

• 2 cups fresh strawberries, hulled and sliced (about 12 oz)
• 1 (3 oz) package strawberry gelatin (Jell O)
• 1 cup boiling water
• 1 cup cold water
• 1 (9 inch) graham cracker crust, store bought
• 8 oz tub whipped topping, thawed
• 2 tbsp granulated sugar, optional
• Extra whole strawberries for garnish, optional

How to Make this

1. Hull and slice 2 cups fresh strawberries (about 12 oz). If you want them sweeter, toss with 2 tbsp granulated sugar and let sit 5 to 10 minutes to macerate and release juices.

2. In a heatproof bowl, pour 1 cup boiling water over 1 (3 oz) package strawberry gelatin (Jell O). Stir at least 2 minutes until completely dissolved.

3. Stir in 1 cup cold water, then let the gelatin cool 8 to 10 minutes until warm but not hot. You dont want it piping hot or it will soften the berries and the crust.

4. Place the sliced strawberries (and any juices from macerating) evenly into the 9 inch graham cracker crust. If you prefer berries suspended evenly, stir the berries into the warm gelatin instead, then pour the mix into the crust.

5. Slowly pour the cooled gelatin over the strawberries in the crust so berries dont float to one side. Tip: put the crust on a rimmed baking sheet to catch drips.

6. Cover loosely with plastic wrap and refrigerate until the filling is firm, about 3 to 4 hours or overnight for best results.

7. When the pie is set, spread the thawed 8 oz tub of whipped topping over the top. If you didnt sweeten the berries earlier, you can fold 1 to 2 tbsp granulated sugar into the whipped topping before spreading, or sprinkle sugar on top to taste.

8. Garnish with extra whole strawberries if you like. Chill 10 to 15 minutes more so the topping firms a bit.

9. To slice clean pieces, run a sharp knife under hot water, wipe dry, then slice. Serve cold and enjoy.

Equipment Needed

1. Cutting board
2. Sharp knife (paring or chef’s)
3. Measuring cups and spoons (1 cup + tbsp)
4. Kettle or small pot to boil water
5. Heatproof bowl for dissolving the gelatin
6. Mixing bowl for the strawberries (can be same as above if cooled)
7. Whisk or sturdy spoon for stirring
8. Rimmed baking sheet (to catch drips when you pour)
9. Rubber or offset spatula for spreading whipped topping
10. Plastic wrap and your fridge to chill the pie

FAQ

Strawberry Jello Pie Recipe Substitutions and Variations

• Fresh strawberries: use 2 cups frozen strawberries, thawed and drained and sliced. If they’re extra watery, pat them dry so the jello sets better.
• Strawberry gelatin (Jell O): swap for a 3 oz sugar free strawberry gelatin or any other 3 oz fruit-flavored gelatin (raspberry, cherry) and dissolve exactly like the package says for an easy flavor change.
• Graham cracker crust: swap for a 9-inch Oreo or chocolate cookie crust, or make a quick homemade crust with 1 1/2 cups crushed graham crackers plus 6 tbsp melted butter pressed into a 9-inch pan.
• 8 oz whipped topping: use 1 cup heavy whipping cream whipped with 2 tbsp powdered sugar until soft peaks instead of the tub topping for a fresher, less processed finish.

Pro Tips

1) Macerate the strawberries for real flavor: toss them with the 2 tbsp sugar and let them sit 10 to 15 minutes so they release juice. If you want the berries to stay firmer, pat them lightly with a paper towel before adding to the crust, but if you want them suspended in the jelly stir them into the cooled gelatin first. Dont let the gelatin be piping hot when it meets the fruit or it will get mushy.

2) Keep berries from floating to one side: pour the gelatin slowly over the back of a spoon while turning the crust, or pour a thin first layer, chill 10 to 15 minutes until tacky, then add the rest. Put the pie on a rimmed sheet to catch drips so you dont have to mop your fridge later.

3) Fortify the crust and get cleaner slices: if the store crust seems soft, brush a very thin layer of melted butter or melted white chocolate on the bottom and pop it in a 5 minute, 325 F oven to seal it (cool before filling). For neat slices, warm a sharp knife under hot water, wipe dry, cut, repeat between slices so each piece looks sharp.

4) Make-ahead and topping hacks: you can assemble the gelatin layer a day ahead and keep it chilled overnight, but add the whipped topping the same day you serve so it stays fluffy. If you need the topping to hold up longer use a stabilized whipped cream or gently fold in a tablespoon of instant vanilla pudding mix. Want extra shine and flavor: brush whole strawberry halves with a little warmed apricot jam before arranging on top.