This Strawberry Cool Whip Pie is the ultimate summer dessertâlight, 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), itâs perfect for picnics, potlucks, or a sweet treat on a hot day.
No oven requiredâjust mix, pour, and chill!
Why Youâll Love This Recipe
- đ Fresh strawberry flavor with cloud-like texture
- âąď¸ 15â20 minutes prep, then chill
- đ No baking, no eggs, no stress
- đ¸ Costs under $8âfeeds 8â10
- đž Naturally nut-free & easily gluten-free
Ingredients Youâll Need
(9-inch pie dish)
For the Crust:
- 1½ cups (150g) graham cracker crumbs (about 10â12 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)
đĄ Pro Tips:
- Pat strawberries dryâexcess moisture makes filling watery.
- Use room-temperature Cool Whipâit blends smoothly.
- Chill pie at least 4 hoursâovernight 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 (donât 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
- âď¸ Summer classic: With iced tea or lemonade
- đ Potluck hit: Top with extra berries for color
- đŚ Decadent twist: Serve with vanilla ice cream
- đĽ Elegant plating: Drizzle with melted white chocolate
Make-Ahead & Storage Tips
- Fridge: Keeps up to 5 daysâbest within 3 days for berry freshness.
- Freeze? Not idealâCool 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 recommendedâthe gelatin sets the filling. For a gelatin-free version, use strawberry puree + cornstarch, but texture will be softer.
A: Not recommendedâthe 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 wetâalways pat dry! Also, donât skip cooling the gelatin before mixing.
A: Strawberries were too wetâalways pat dry! Also, donât skip cooling the gelatin before mixing.
â¤ď¸ The Heart of the Pie
Strawberry Cool Whip Pie isnât fancyâbut itâs pure summer joy in every slice. Itâs 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 arenât complicatedâtheyâre creamy, fruity, and made with love.
âGood pie doesnât need an ovenâit just needs strawberries, Cool Whip, and someone hungry.â đâ¨
