Description
A refreshing and easy-to-make no-bake dessert featuring a creamy strawberry Cool Whip filling set in a classic graham cracker crust. Perfect for summer gatherings or a quick sweet treat, this pie combines the fruity sweetness of strawberries with a smooth, fluffy gelatin-infused filling.
Ingredients
Scale
Crust
- 1 pre-made graham cracker crust (9-inch)
Filling
- 1 package (3 oz) strawberry-flavored gelatin
- 1/2 cup boiling water
- 1/2 cup cold water
- 1 tub (8 oz) Cool Whip (thawed)
- 1 1/2 cups fresh strawberries (sliced)
Garnish
- Extra strawberries for garnish (optional)
Instructions
- Dissolve Gelatin: In a medium bowl, dissolve the strawberry gelatin in 1/2 cup boiling water, stirring until fully dissolved.
- Cool Gelatin Mixture: Stir in 1/2 cup cold water and allow the mixture to cool to room temperature to prevent melting the Cool Whip.
- Fold in Cool Whip: Once the gelatin mixture is cooled, gently fold in the 8 oz of thawed Cool Whip until the filling is smooth and creamy.
- Add Strawberries: Gently stir in the 1 1/2 cups of sliced fresh strawberries, ensuring even distribution without breaking them up.
- Fill Crust: Pour the prepared filling into the pre-made graham cracker crust and smooth the surface with a spatula for an even layer.
- Chill to Set: Refrigerate the pie for at least 4 hours, or until the filling is fully set and firm.
- Garnish and Serve: Before serving, optionally garnish with extra fresh strawberries for a visually appealing finish.
Notes
- Use sugar-free gelatin and light whipped topping for a lighter version of the pie.
- This pie can be made a day in advance and stored covered in the refrigerator to allow flavors to meld.
- Avoid freezing the pie as it may alter the texture and consistency of the Cool Whip filling.
