Strawberry Jello Pie

Recipe

Servings: servings

Author: Jaclyn

Prep: 20

Set Time 3

Total: 4 30

No-bake strawberry Jello pie is easy to make using Cool Whip, graham cracker crust, fresh berries, and Strawberry gelatin.

Ingredients

▢ 3 ounce strawberry jello mix
▢ ⅔ cup boiling water
▢ ½ cup cold water, plus ice to equal 1 cup (see note)
▢ 8 ounce whipped topping, thawed
▢ 2 cups strawberries, diced
▢ 1 premade graham cracker crust, 10 inches
▢ additional whipped topping and strawberries for topping, if desired

Instructions

Add jello mix and boiling water to a large bowl. Whisk together for at least 2 minutes or until dissolved.
Add ice water, stirring well until all the ice has melted. Let the gelatin mixture sit at room temperature for 10 minutes, or until it thickens (can take slightly longer in a humid or hot kitchen).
Gently fold in the whipped topping until no streaks remain, then fold in 1 ½ cups of the diced strawberries.
Spoon filling into graham cracker pie crust. Sprinkle with remaining diced strawberries.
Refrigerate for at least 3 hours, or until set (I like to let it chill overnight).
Slice and serve. Top slices with whipped topping and/or additional strawberries, if desired.

Notes

Ice water: Put ½ cup cold water in a measuring cup, then add ice until it reaches the 1-cup line. Keep the ice level with the line, not sticking above it. The ice counts toward your liquid, so too much will keep the pie from setting.

Strawberries: Use fresh berries and pat them dry before and after dicing.

Crust: Use one 9- or 10-inch crust or two 6-inch crusts.

Storage: Cover leftover pie with plastic wrap, or flip the lid the crust came in over the top, and store in the refrigerator for up to 3 days.

Nutrition

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