This delicious strawberry Jello pie recipe is easy to make using a premade graham cracker crust, Cool Whip, fresh strawberries, and – you guessed it — Strawberry Jell-O.
I love to spend time in the kitchen baking up a storm during the fall and winter months. But not so much on hot summer days.
The last thing I want to do on a scorcher is turn on my oven. No, thank you.
Thankfully, I have a few awesome no-bake dessert recipes that are my go-tos on days like these.
Like my pistachio pudding icebox cake (hubby’s fave), lemon icebox cake, lemon lush, blueberry delight, and this light and fluffy no-bake strawberry Jello pie.
If you love strawberry jello, be sure to try this strawberry jello poke cake for another tasty strawberry dessert.
Easy Strawberry Jello Pie Recipe
This cool and refreshing Strawberry pie with Jello is super simple to make. If you can make gelatin from a box, you can make this easy no-bake pie.
The recipe only requires 4 ingredients — plus some water and ice.
Honestly, the hardest part is waiting for the Jello to set.
I like to prepare the pie in the evening; so that it has plenty of time to set up overnight while we sleep. That way I am not watching the clock and counting down the minutes until I can enjoy it.
>> Related: Lemon Jello Poke Cake
Likewise, if I am preparing the no-bake Jello pie for a summer party or barbecue, I make sure to prepare it the night before so that I know it will be good to go on the day of the event. Although it can set in as little as 3 hours, sometimes it can take as many as 6. What gives? Make up your mind, pie!
I hope that you enjoy this quick and easy strawberry pie. Not only is it perfect for satisfying your sweet tooth in the summer without having to turn on the oven, but the beautiful pink pie makes an amazing dessert any time of year.
Have leftover strawberries after making your no-bake pie? Use them to make these strawberry muffins or this strawberry yogurt pound cake.
Strawberry Jello Pie
An easy no-bake strawberry Jello pie recipe made using Cool Whip, graham cracker crust, fresh berries, and Strawberry Jello.
Ingredients
- 1 premade graham cracker crust (10 in.)
- additional whipped topping and strawberries for garnish, if desired
- 1 package (8 oz) whipped topping, thawed
- 2 cups strawberries, diced
- 1 cup ice water
- 2/3 cup boiling water
- 1 package (3 oz) strawberry Jello
Instructions
- In a large bowl, dissolve Jello in boiling water. Add ice water; stirring well until all ice has melted. Allow to sit at room temperature for 10 minutes to allow gelatin to thicken.
- Whisk in whipped topping. Fold in 1 1/2 cups diced strawberries.
- Spoon filling into graham cracker crust. Sprinkle with remaining diced strawberries.
- Refrigerate for 3 hours, or until set.
- Garnish (if desired), slice, and serve!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 161mgCarbohydrates: 29gFiber: 2gSugar: 16gProtein: 2g
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. Accuracy of nutritional information is not guaranteed.
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This easy summer dessert recipe was shares on The Weekend Potluck , Meal Plan Monday, and Foodie Friday.
Wow! Just perfect for the summertime ahead! 😀
My daughters loved this! It’s delicious and such a pretty pink color.
it’s tempting to look like a cake
What a great recipe! It’s such an easy dessert. This recipe is a keeper, for sure!
This is a great summer dessert recipe! The kids are going to love this.
Pie in summer especially no bake pies are so easy and delicious.
I have always wanted to try a jello pie. This looks perfect for summer.
When do you add the strawberries to the filling?
Recipe says to sprinkle some on top.
Thank you.
Hi Rosemary, You are correct, this is not clear from the recipe. Thank you for bringing it to my attention. I updated the instructions in the post so they should make more sense now 🙂 But basically, you will mix 3/4 of your diced berries into the filling, spoon filling into pie crust, then sprinkles remaining strawberries.
Step # 3
It tells you in step 2 to fold in 1 1/2 cups of diced strawberries after you whisk in the whipped topping.
The picture looks like you incorporate the diced strawberries in the Cool Whip, but the instructions don’t say. Can you clarify?
Hi Linda! You are correct, you should fold about 75% of the strawberries in with the cool whip mixture, spoon filling into pie crust, then sprinkle remaining strawberries on top. I clarified in the recipe card as well 🙂 Enjoy!
I’ve been making this type dessert for years but I use a 9 x 13 pan, I make my own graham cracker crust, I add 2 8 oz packages of cream cheese to makes a strawberry cheesecake, then I put more cool whip on top. It’s yummy.
Would u put up the recipe with cream cheese? Am really interested as well.
have had a similar pie before but, seems easy and tasty can’t wait to t ry
This is one of the easiest pies I’ve ever made! So light and luscious!
I love the fresh chopped berries inside the pie. It makes an easy pie so beautiful.
This is the ultimate summer dessert! So good!
Could one use sugar free jello to cut some extra calories. This looks delish, Thanks
Sure! I haven’t tried it myself, but there is no reason why you can’t make the swap!
Have done the sugar free version and it works Great as well!!
Is the jello supposed to be partially set up, so there are small bits of jello in the whipped topping? Or just a thickened liquid that incorporates fully into the whipped topping?
The second option — the jello should incorporate fully into the whipped topping.
I find it funny that all the comments are all in the same month, don’t trust your friends comments
I made this pie it was good but couldnt get it to set up good how thick does the jello have to be before you put the cool whip.
can you use frozen fruit in place of fresh
Absolutely!
I just made this. It’s in the fridge now. It looks good so far, but following the instructions exactly I have quite a bit of filling left over after my pie crust was filled to the top. I was only able to get a 9″ Keebler pie crust, so I’m sure that accounts for some of it, but I had enough left over to almost make another pie! I poured it in a bowl and will eat it as a parfait. Just wondering why I ended up with so much extra filling?