Strawberry Cool Whip Pie

This Strawberry Cool Whip Pie is a light, creamy, and refreshing no-bake dessert that’s perfect for warm weather or when I need a quick and crowd-pleasing treat. With just a few simple ingredients—like fresh strawberries, Cool Whip, and a ready-made crust—it comes together in minutes and chills to perfection. It’s a fruity, fluffy slice of summer I can enjoy any time of year.

Why You’ll Love This Recipe

I love this recipe because it’s effortless, beautiful, and delicious. It’s one of those desserts I turn to when I need something fast and foolproof that still impresses. The strawberries add fresh flavor, the Cool Whip makes it airy and smooth, and the crust gives it that perfect bite. It’s cool, creamy, and hits all the right notes without turning on the oven.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and chopped

• Strawberry gelatin (Jell-O)

• Boiling water

• Cold water or ice cubes

• Cool Whip (thawed)

• Graham cracker crust (store-bought or homemade)

• Optional: extra strawberries or whipped cream for topping

directions

1. I dissolve the strawberry gelatin in boiling water, stirring until completely dissolved.

2. I add cold water or ice cubes to cool the mixture quickly, then stir until it thickens slightly (not fully set).

3. I gently fold in the Cool Whip until the mixture is smooth and evenly combined.

4. I stir in the chopped strawberries and mix just until combined.

5. I spoon the filling into the graham cracker crust and smooth the top.

6. I refrigerate the pie for at least 4 hours, or until fully set.

7. I top with extra strawberries or a dollop of whipped cream just before serving if I want a fancier finish.

Servings and timing

This pie serves 8. It takes about 10–15 minutes to prep and at least 4 hours to chill, so I usually make it ahead and let it set overnight.

Variations

Sometimes I use a chocolate or shortbread crust for a different twist. I’ve also made it with other flavored gelatins like raspberry or mixed berry, depending on what I have. For extra texture, I add crushed pineapple or mini marshmallows to the filling. And when I want a low-sugar version, I use sugar-free gelatin and light Cool Whip.

storage/reheating

I store the pie in the refrigerator, covered, for up to 4 days. It doesn’t need reheating—just slice and serve straight from the fridge. I don’t recommend freezing it, as the texture can change after thawing.

FAQs

Can I use frozen strawberries?

Yes, but I thaw and drain them well first to avoid excess moisture in the pie.

Is it okay to use homemade whipped cream instead of Cool Whip?

You can, but I find that Cool Whip holds its shape better and keeps the pie stable for longer in the fridge.

How do I know when the pie is fully set?

It should be firm to the touch and slice cleanly. I usually chill it overnight to be safe.

Can I make it ahead of time?

Absolutely. This pie is ideal for making a day in advance—it gives it plenty of time to set and lets the flavors blend.

Can I use a homemade graham cracker crust?

Yes. I just mix crushed graham crackers with melted butter and a bit of sugar, then press it into a pie dish and chill before adding the filling.

Conclusion

This Strawberry Cool Whip Pie is the kind of no-bake dessert I love having in my recipe collection—easy, refreshing, and perfect for any occasion. It’s sweet, creamy, and full of fresh berry flavor, making it a go-to for summer gatherings, potlucks, or anytime I want a light and fruity dessert with minimal effort.

Strawberry Cool Whip Pie

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling)
• Yield: 8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Strawberry Cool Whip Pie is a quick, creamy, no-bake dessert featuring fresh strawberries, fluffy Cool Whip, and a graham cracker crust. It’s a light and refreshing treat that’s perfect for summer or any time you want something fruity and fuss-free.

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Ingredients

• 1 cup fresh strawberries, hulled and chopped
• 1 package (3 oz) strawberry gelatin (Jell-O)
• 1/2 cup boiling water
• 1/2 cup cold water or ice cubes
• 1 container (8 oz) Cool Whip, thawed
• 1 graham cracker crust (9-inch, store-bought or homemade)
• Optional: extra strawberries or whipped cream for topping

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Instructions

1. Dissolve strawberry gelatin in boiling water, stirring until fully dissolved.
2. Add cold water or ice cubes to quickly cool the mixture. Stir until it thickens slightly (not fully set).
3. Gently fold in Cool Whip until smooth and well combined.
4. Stir in chopped strawberries.
5. Spoon filling into the graham cracker crust and smooth the top.
6. Refrigerate for at least 4 hours, or until set.
7. Top with extra strawberries or whipped cream before serving, if desired.

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Notes

• Use a chocolate or shortbread crust for variation.
• Try different gelatin flavors like raspberry or mixed berry.
• Add crushed pineapple or mini marshmallows for extra texture.
• Use sugar-free gelatin and light Cool Whip for a lower sugar version.
• Store in fridge up to 4 days. Not recommended for freezing.

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Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 19g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 5mg