Strawberry Jello Pie Recipe

Strawberry jello pie in a glass pie dish with whipped cream and fresh strawberries on top.

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Strawberry Jello Pie Recipe

This No-Bake Strawberry Jello Pie is light, fluffy, and full of sweet strawberry flavor, all set in a buttery graham cracker crust. It’s an easy, refreshing dessert that comes together quickly, no oven required!

Author: Nikki Lee

Servings: 8 servings

Prep Time 20

Chill Time 4

Total Time 4 20

Ingredients

Graham Cracker Crust

▢ 1 ½ cups graham cracker crumbs
▢ 6 tablespoons butter melted
▢ 2 tablespoons sugar

Filling

▢ 1 3-ounce box strawberry JELL-O
▢ ¾ cup boiling water
▢ ½ cup iced water
▢ 1 8-ounce tub Cool Whip, thawed

Optional Toppings

▢ homemade whipped cream or extra Cool Whip
▢ fresh sliced strawberries

Instructions

Prepare a 9-inch pie plate by lightly greasing it or lining it with parchment if desired.
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and up the sides of the pie plate to form the crust, then place it in the refrigerator while you prepare the filling.
In a large bowl, whisk the strawberry JELL-O with the boiling water until the gelatin is fully dissolved.
Stir in the iced water and allow the mixture to cool for 5–10 minutes until it begins to slightly thicken but is not fully set.
Gently fold the thawed Cool Whip into the gelatin mixture until smooth and fluffy, taking your time to fully incorporate it.
Pour the filling into the prepared graham cracker crust and spread it evenly.
Chill: For a creamy, mousse-like texture, refrigerate the pie for at least 4 hours or until fully set.
For a firmer, frozen-style dessert, place the pie in the freezer for 3–4 hours until firm.
If frozen, allow the pie to sit at room temperature for 15–25 minutes before slicing for the best texture.
Top with whipped cream and fresh sliced strawberries before serving if desired.

Notes

How to Make this Pie Gluten-Free

This dessert is easy to make gluten-free with just one simple swap. Make the crust with your favorite gluten-free graham cookies or use a gluten-free pecan crust. Everything else in the recipe is typically gluten-free, but always check the labels on the Jell-O mix and whipped topping to be sure they are certified gluten-free or safe for those with celiac disease or gluten sensitivity.

Storage: Cover the pie tightly with plastic wrap or store it in an airtight container and keep it in the refrigerator for up to 3 days.

Freeze: This pie freezes beautifully if you prefer a firmer, almost icebox-style dessert. Wrap it tightly in plastic wrap and then a layer of foil to prevent freezer burn, and store for up to 1 month

Tips

Press the crust firmly. Take your time pressing the graham cracker mixture into the pie dish so it’s compact and even. Using the bottom of a measuring cup or glass helps create a smooth surface and keeps the crust from crumbling when you slice!
Let the gelatin cool slightly. After dissolving the JELL-O in boiling water and adding the iced water, let it sit for about 5 to 10 minutes. You’re looking for it to cool down and just barely start to thicken. If it’s too warm, it can melt the Cool Whip and leave you with a thinner, less fluffy filling.
Fold gently for a fluffy filling. When adding the Cool Whip, use a spatula and fold it in slowly instead of stirring aggressively. This helps keep all that air in the mixture!
Chill long enough to set. This strawberry jello pie really needs time to firm up, so don’t rush it. Plan for at least 4 hours in the refrigerator!

Nutrition

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