Easy Strawberry Cool Whip Pie
This no-bake strawberry pie is creamy, light, and bursting with berry flavor. It comes together fast with pantry staples.
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Servings:
Ingredients
Main Ingredients
- 6 oz graham cracker pie crust 9-inch
- 3 oz strawberry gelatin mix powder
- 0.75 cup boiling water
- 0.5 cup cold water
- 8 oz whipped topping, thawed
- 1.25 cup fresh strawberries hulled and sliced
Instructions
Preparation Steps
- Slice the strawberries and pat them dry. Set a few slices aside for topping.
- Whisk the strawberry gelatin with the boiling water in a bowl until fully dissolved, about 2 minutes.
- Stir in the cold water to cool the mixture to room temperature.
- Fold in the thawed whipped topping until the filling looks smooth and fluffy.
- Gently fold in most of the sliced strawberries, keeping the reserved slices for garnish.
- Pour the filling into the graham crust and smooth the top. Garnish with the remaining berries.
- Refrigerate until firm, at least 4 hours, before slicing and serving.
Notes
Variation: Swap in a chocolate cookie crust or fold in 2–3 tbsp crushed freeze-dried strawberries for extra berry punch. For cleaner slices, freeze the pie for 20–30 minutes before cutting. Store covered in the fridge up to 3 days.
This recipe is an original creation inspired by classic Easy Strawberry Cool Whip Pie flavors. All ingredient ratios and instructions are independently developed.