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Strawberry Cool Whip Pie No Bake Dessert

Quick and easy strawberry Cool Whip pie with a graham cracker crust and fluffy filling. Retro no bake dessert recipe with sweet berry flavor in every bite!
4.42 from 17 votes
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Course: Pies and Tarts
Cuisine: American
Prep Time: 15 minutes
Chill Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Servings: 8
Calories: 229kcal
Author: Mel Lockcuff


  • Electric Kettle, Miroco 1.5L Double Wall 100% Stainless Steel BPA-Free Cool Touch Tea Kettle with Overheating Protection, Cordless with Auto Shut-Off
  • Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
  • Rorence Stainless Steel Non-Slip Mixing Bowls With Pour Spout, Handle and Lid, Nesting Set of 3
  • OXO Good Grips 11-Inch Better Balloon Whisk
  • Pyrex Easy Grab Glass 9.5 Inch Pie Plate (2-Pack)
  • OXO SteeL Pie Server


  • 1 graham cracker crust*
  • 2/3 cup boiling water
  • 1 box 3 ounces Strawberry Jello*
  • 1/2 cup cold water + enough ice cubes to make 1 cup
  • 8 ounces Cool Whip*
  • 1 cup strawberries chopped
  • Extra strawberries blueberries, and Cool Whip, for garnish if desired


  • In a large bowl, add boiling water to the gelatin mix, stirring at least 2 minutes until all the gelatin is completely dissolved.
  • In a separate measuring cup, add ice cubes to the cold water to make 1 cup; then stir it into the gelatin mixture, stirring until thickened. Remove any unmelted ice cubes.
  • Then whisk in Cool Whip until well blended.
  • Stir in the chopped strawberries.
  • Refrigerate the filling for 20 to 30 minutes.
  • Then spoon the filling into the crust, and at this point, cover and chill the pie for at least 6 hours, or overnight.
  • When it's thoroughly chilled, you can slice it, garnish it with berries and an extra dollop of whipped cream, and serve.


*In addition to a graham cracker crust, you can make a regular single pie crust, which I usually make gluten-free with my favorite gluten-free flour. You can also make a Pecan Sandies crust, Vanilla Wafer crust, Golden Oreo crust, pecan nut crust, or store bought crust.
*You can use any brand gelatin you want. And just to clarify in case there's any confusion, strawberry gelatin and strawberry Jello are one and the same. You'll find different brands of gelatin or Jello, but gelatin and Jello are the same thing.
*If you'd rather use homemade whipped cream instead of Cool Whip, you can totally do that. While I haven't tried it, I'd also think you can use Dream Whip if it's all you have on hand. I prefer to use Cool Whip for this because the point is to make a quick and easy dessert, and it doesn't require me to mix anything up. It's ready to go, and I don't have to do a thing.
Be sure to cover the pie and store it in the refrigerator if not eating right away. Any leftovers should be refrigerated due to the cream filling.
And yes, you can freeze this easy strawberry pie. In fact, you can put it in the freezer for a few hours, and then serve it as a frozen treat! Just be sure to cover it well and store it in an airtight pie container so it doesn't get freezer burn. It should keep for up to 2 months in the freezer if you want to freeze it long term.


Serving: 1g | Calories: 229kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Sodium: 129mg | Fiber: 1g | Sugar: 15g
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