This Strawberry Cool Whip Pie is the ultimate summer dessert—light, fluffy, and refreshingly fruity, with a buttery graham cracker crust and a swirl of real strawberries in every bite. Ready in 20 minutes (plus chill time), it’s perfect for picnics, potlucks, or a sweet treat on a hot day.
No oven required—just mix, pour, and chill!
Why You’ll Love This Recipe
Fresh strawberry flavor with cloud-like texture
15–20 minutes prep, then chill
No baking, no eggs, no stress
Costs under $8—feeds 8–10
Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9-inch pie dish)
For the Crust:
- 1½ cups (150g) graham cracker crumbs (about 10–12 full sheets)
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
For the Filling:
- 1 (8 oz) tub Cool Whip, thawed
- 1 (3 oz) package strawberry gelatin (like Jell-O)
- ½ cup boiling water
- 1½ cups fresh strawberries, finely chopped (or frozen, thawed & drained)
Pro Tips:
- Pat strawberries dry—excess moisture makes filling watery.
- Use room-temperature Cool Whip—it blends smoothly.
- Chill pie at least 4 hours—overnight is best for clean slices.
Step-by-Step Instructions (Creamy, Fruity, Foolproof)
1. Make the Crust
- Mix graham cracker crumbs, melted butter, sugar, and salt until sandy.
- Press firmly into bottom and up sides of a 9-inch pie dish.
- Chill 15 minutes (or freeze 10 mins).
2. Prepare the Filling
- In a bowl, dissolve strawberry gelatin in ½ cup boiling water. Stir 2 mins until clear.
- Cool 10 minutes (warm, not hot).
- Gently fold in thawed Cool Whip until smooth.
- Fold in chopped strawberries.
3. Assemble & Chill
- Pour filling into chilled crust. Smooth top.
- Cover loosely with plastic wrap (don’t let it touch surface).
- Refrigerate at least 4 hours (preferably overnight).
4. Serve Chilled
- Garnish with:
- Whole fresh strawberries
- Whipped cream
- Mint leaves
- Extra graham cracker crumbs
Serving Suggestions
Summer classic: With iced tea or lemonade
Potluck hit: Top with extra berries for color
Decadent twist: Serve with vanilla ice cream
Elegant plating: Drizzle with melted white chocolate
Make-Ahead & Storage Tips
- Fridge: Keeps up to 5 days—best within 3 days for berry freshness.
- Freeze? Not ideal—Cool Whip may separate. Best fresh!
- Prep ahead: Make crust and chop berries day-of.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF graham crackers (like Schär or Kinnikinnick).
A: Yes! Use GF graham crackers (like Schär or Kinnikinnick).
Q: Can I use fresh strawberries only (no gelatin)?
A: Not recommended—the gelatin sets the filling. For a gelatin-free version, use strawberry puree + cornstarch, but texture will be softer.
A: Not recommended—the gelatin sets the filling. For a gelatin-free version, use strawberry puree + cornstarch, but texture will be softer.
Q: No Cool Whip?
A: Substitute with 2 cups whipped heavy cream (whip to stiff peaks), but add 2 tbsp powdered sugar for stability.
A: Substitute with 2 cups whipped heavy cream (whip to stiff peaks), but add 2 tbsp powdered sugar for stability.
Q: Watery filling?
A: Strawberries were too wet—always pat dry! Also, don’t skip cooling the gelatin before mixing.
A: Strawberries were too wet—always pat dry! Also, don’t skip cooling the gelatin before mixing.
The Heart of the Pie
Strawberry Cool Whip Pie isn’t fancy—but it’s pure summer joy in every slice. It’s what you make when you want dessert to feel light yet indulgent, simple yet special.
So crush those graham crackers, fold in those berries, and chill with ease. Because the best desserts aren’t complicated—they’re creamy, fruity, and made with love.
“Good pie doesn’t need an oven—it just needs strawberries, Cool Whip, and someone hungry.”
