Light, fluffy, and impossibly easy, this no bake strawberry Jello pie is the kind of retro dessert that never goes out of style—and for good reason. With just five ingredients and no oven required, it’s a summer staple you’ll want on repeat.
Jello Cool Whip Pie Ingredients
A simple mix of strawberry Jello, Cool Whip, and ice-cold water creates that nostalgic creamy filling that sits perfectly in a graham cracker crust. After a quick chill, it slices like a dream. It’s got the vibe of a chiffon pie, but with zero fuss. And the flavor? Sweet, fruity, and a little tangy—the Cool Whip tones down the Jello just right.
If you’ve got fresh strawberries in the fridge, toss in a handful of diced ones to boost the real fruit factor. It gives a nice pop of texture and makes this feel a bit extra without any extra effort.
You’ll need:
- 1 cup of iced water
- ⅔ cup of boiling water
- 1 (3-ounce) package of strawberry Jello mix
- 1 (16-ounce) tub of Cool Whip
- 1 ready-to-use graham cracker crumb crust
Ingredient Substitutions
If you’ve got fresh strawberries in the fridge, toss in a handful of diced ones to boost the real fruit factor. It gives a nice pop of texture and makes this feel a bit extra without any extra effort.
You could swap out the plain graham cracker pie crust for chocolate graham crackers or even an Oreo crust. You could also make a homemade graham cracker crust if you prefer.
Tips For Success
- Let the gelatin cool down before whisking in the Cool Whip so it stays fluffy.
- Don’t rush the chill time. Give it at least four hours (or overnight) to fully set so your slices hold up.
- Use full-fat Cool Whip for the creamiest texture.
Storage Instructions
Store this Jello pie in the refrigerator, covered loosely with plastic wrap or foil, for up to five days. For best texture, avoid freezing—it can change the consistency.
Whether you’re serving this at a BBQ, holiday dinner, or just want a throwback dessert with minimal effort, this easy strawberry Cool Whip pie delivers every time.
More No Bake Pie Recipes
If you’re into pies that skip the oven but still bring the wow factor, here are a few more easy no bake pie recipes to have on hand:
No Bake Chocolate Pudding Pie Recipe: Rich, and creamy, this Jello pudding pie is perfect for chocoholics or last-minute dessert emergencies.
No Bake Lemon Pie Recipe: Sweet and tangy with a cloud-like lemon filling, this easy pie is offers a citrus kick and graham cracker crust.
No Bake Oreo Pie Recipe: Creamy, crunchy and loaded with Oreos, this is one of those easy no bake desserts that disappears fast.
Strawberry Jello Cool Whip Pie
Ingredients
- 1 cup ice cold water
- ⅔ cup boiling water
- 3 ounces Jello Strawberry Flavor
- 16 ounces Cool Whip
- 1 ready-to-use graham cracker crumb crust, 9-inch
Instructions
- Boil your water as you prepare your other ingredients.
- Stir together the boiling water and strawberry Jello for two minutes until completely dissolved.
- Add the ice cold water to the gelatin mixture and stir until slightly thickened.
- Whisk in 2 cups Cool Whip until well blended.
- Refrigerate the pie filling for 30 minutes.
- Smooth out into the prepared pie shell and refrigerate 4 hours or overnight before serving.
Video
Notes
- If you have strawberries hanging out in your fridge, you could mix in a few diced strawberries to your jello and Cool Whip mixture.
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It does take a while to set so ensure that you give yourself a good 4 hours before you want to enjoy it.
Nutrition
Comments
Eric Alba says
I just loved strawberries.
Shirley Wood says
I might make this today so we will have a dessert to enjoy over the weekend. I like easy recipes like this. So glad you share with us at Merry Monday. Hope to see you again next week. Pinned.
Layne Henderson says
The 3-ounce size! Enjoy 🙂
Johnathan says
Can you add eagle brand milk to it
Layne Henderson says
You probably could but I haven’t tried doing that. Good luck and enjoy!
Debby Mayne says
Wow! Beautiful dessert! I’ll have to find gluten-free graham cracker crumbs, but I’m definitely going to make this when I do.
Sheila says
Can you use sugar free jello and plain greek yogurt in place of the whip cream?
Layne Henderson says
I haven’t tried it like that but you definitely could take a shot at it – good luck!
Janet says
Could you whip heavy cream instead of Cool Whip?
Layne Henderson says
I haven’t tried it that way, so it might change the consistency but it’d be worth a shot!
Pam says
I have done that using homemade whipped cream. It works best if everything is cold from the refrigerator.
Charlotte Moore says
We love this pie. I add a cup of chopped strawberries just before pouring into the crust. We also love it with peach jello and peaches. YUMMY!!!
Denise Kellum says
Do you think you could use sugar-free Jell-O?
Layne Henderson says
You probably could!
Cindy says
I make this frequently with sugar free jello, light cool whip. Lessens the sugar / calorie count.
Juju says
I make this and use bananas. Yummy. Any fruit will do
Laura says
What size graham cracker crust do you use?
Layne Henderson says
It was a 9-inch!
Tammy Baker says
Can. I use another kind of Jello my husband is allergic to strawberries but would love to try this for him
Layne Henderson says
Yes, you can – enjoy!
Carol says
Could you use 1 cup of ice cubes instead of 1 cup of cold water?
Layne Henderson says
It might change the consistency!
Zarina L says
In order to get this to settle quicker, could part of that four hours be in the freezer instead of the fridge? I love this recipe, by the way. I just find that it usually isn’t quite ready after only four hours and this time I forgot to make it the night prior.
Layne Henderson says
I haven’t done it that way, but you could certainly try! 🙂
Shirley Normand says
Can you make your own graham crust ?? And if so, would I bake it first for 20 min ?? Or so.
Layne Henderson says
Yes, if you would like to! I would Google to find a graham cracker crust recipe you like and follow that 🙂 Good luck!
Josh says
Love this recipe, I have been doing it with blue raspberry jello and oreo crust, but I still follow this so they come out good. I have some peach jello that I’m going to try with a graham cracker crust.
Thanks for posting this.
Mary says
Hey Josh I said the same thing I am going to make a peach one and use the juice off the peaches instead of water. Cut the water back and put the peaches in with the jello mix. I love this recipe one of my favorites.
Tonya says
Can this be frozen and then served, or can you thaw out in fridge? I need to make ahead. Ty
Layne Henderson says
I kept it in the fridge the whole time. I would imagine it could be frozen and thawed without a problem!
Keirstin says
Can this be made using sugar free jello and sugar free cool whip?
Layne Henderson says
I would assume so although I haven’t tried that personally! 🙂
Peggy says
I make it with sugar free Jello and it turns out great every time.
Chari says
I use sugar free everything, works great!
Chari says
I use sugar free everything, works great! It’s great with orange and mandarin slices, crushed some gluten free gingersnaps ( daughter and I are both Celiac) and just sprinkled in the bottom of a little mason jar then added filling and fruit, less calories but still that pie taste, good basic recipe to use and individualize to your taste
Lori says
Could this be made with real whipped cream? I hate the fake taste of cool whip.
Layne Henderson says
I’m sure you could, I just haven’t done it that way and I’m not sure if it would change consistency at all. Good luck!
mary says
i made this just with can pet milk ,,,, get milk real cold and whip it ,,,, this is the only kind of pie my stepfather would eat ,, God rest his soul .
Layne Henderson says
Oh no!
Wanda says
I was just wondering if you could cut up fresh strawberries and put them in the feeling. I was thinking of cutting them very small. Thanks for your reply
Layne Henderson says
I’m sure you could – it might change the consistency a little but I would imagine it would still taste yummy!
Crystal says
What size pie shell should be used?
Layne Henderson says
I use a standard 9-inch shell.
Patty says
Looks delicious and going to try these recipes
Treena says
A great dessert for summer meals. Light and refreshing!
Mary says
This is delicious. I am ashamed to say I eat half this pie the next day. I very seldom eat desserts but this out of this world delicious.
Toni Zamora says
I wonder how it would work in a prebaked pie shell? I just might have to try one each way. Looks super simple &delicious. Thanks!!
Lynda Huolt says
was that 1…….3oz pk of jello or a 13oz pk……
Layne Henderson says
It’s one three-ounce package of Jello! I hope you enjoy 🙂
Gail Dusza says
what size crust 9 or 6
Layne Henderson says
I used a 9-inch shell.
Layne Henderson says
I haven’t tried that, but I would assume it could!
Marilyn says
Me too! I thought I did it wrong. Thanks for your post.
Grissel says
Thanks for posting this lovely recipe. Can’t wait to try it.
David R. Wilson says
My Mother passed away in 2010. I miss her every day. One of the many things she made that I loved was this Jell-O ice box pie. It was always my Birthday request. Occasionally she would say it was such a simple recipe, didn’t I want something more extravagant or “chocolatey”. Nope, thank you, but I like what I like. Thank you for posting this & helping me relive a very pleasant & tasty memory of my Mom.
Layne Kangas says
Aww, thank you for sharing your special memory with us! Old recipes are the BEST!!
Betty Staab says
Can you put this in freezer if you can how long do you need to take it out for before serving
Layne Kangas says
Yes, you could – I would take it out probably 15+ minutes before serving and then cut with a sharp knife!
Megan says
Hi it says you need a 16oz container of cool whip but you only use 2c for the recipe. Is the rest used to garnish? A 8oz container has atleast 2c in it.
Layne Kangas says
You can definitely add more Cool Whip on top to your liking!
Barb Cory says
Can you use real whip cream? My family likes whip cream better. This looks so yummy. Going to make a couple for Super Bowl party.
Layne Kangas says
You certainly could if you like that better! 🙂 Enjoy and have a fun party!
Jann says
Can you use other flavors of jello
Layne Kangas says
Yes, you can!
Kristen says
I used the 2 cups cool whip but it seemed so runny so i added about 1&1/2 cups more cool whip & after in the fridge overnight is was perfect!
Simone says
I made per instructions and it was runny but after sitting in the refrigerator overnight it turned out amazing and I also used sugar free jello and lite cool whip… testing this recipe for a dessert my in-laws can enjoy and my husband lost his mind when he decided to eat a slice that led to 2…😂
Peggy Wallace says
I’m 71 yrs old. My cousin always made cool whip by whipping egg whits, sugar until stiff. Add lemon juice and stir . It was great.
Marguerite says
Can you use the sugar free jello?
Layne Kangas says
Yes, others have tried that and said it turned out great!
Ida says
Do you know if it’s we friendly? And points
Layne Kangas says
I’ve heard from others that they use sugar-free Jello and fat-free Cool Whip but I haven’t made it that way and haven’t calculated points! Enjoy 🙂
Erin says
Do I have to let it sit for a full 4 hours?
Layne Kangas says
I would recommend letting it sit just so it’s not runny, but it might be ready in less time! Enjoy 🙂
Lyn says
I replace the water with a cup of flavored yogurt, raspberry is my favorite, so quick and easy!
Layne Kangas says
Yes! It’s so yummy!
Betty Cary says
I made the pie with sugar free lemon jell-o and added about 8 drops of lemon juice. It gives it a little zing. Absolutely delicious.
Clara says
Hello ! Can I use pinaple gelow
Layne Kangas says
Sure, you can definitely change up the flavors with this one. Enjoy! 🙂
Jean says
My mom made this when I was a child. My favorite pie. We didn’t have cool whip then. She whipped milnut.
Liz says
Love this easy recipe
Mary says
Simple and good
Spudnik17 says
Made it! We absolutely loved the simplicity of it and the amazing taste! Definitely a simple go to for a quick light flavorful dessert .
Dory says
I make this all the time! Should try oreo cookie crust with lime jello filling!! You will looovvvveeee it!!!
Layne Kangas says
It’s two cups for this recipe!
Karen Alt says
2cups of Cool whip is definitely less than a 16 Oz tub.
I had so much filling left when I mixed one pie shell…but delicious! 🍓
Layne Kangas says
Yes, you could.
Barb D says
Was this ever made with ice cream ( we didn’t have cool whip)?
Layne Kangas says
No, I have never tried it that way! Let me know if you do. Enjoy!
Sharon H says
Can you use sugar free jello?
Layne Kangas says
Yes, enjoy!
Bobby says
Delicious! I’ve found that an 8oz tub of cool whip is perfect for one pie. There’s a difference between 8oz tub & 8 fluid ounces.
Tina M Leystra says
Loved this I did freeze but I also served it frozen. It was great
Gloria says
We love this. You can make just about any flavor, too.
Deb Carmicheal says
Haven’t made this yet but thinking this is going to be a hit for sure !!
Delores A. Benavides says
Just prepared this pie. Waiting for it to chill the 30 minutes in the refrigerator before I pour it into the Graham pie shell. Can’t wait to cut into tomorrow. Was very easy to prepare. I did add fresh strawberries to the pie mixture.
RS says
I had a shortbread crust on hand & it was really good as well . I also added strawberries. It’s really refreshing in very hot summer months. You can also use sugar free jello and cool whip for the diabetics or dieters in the family to enjoy . Great quick recipe ! Thank you for sharing ❤️
Zena says
I made four flavors – lime, orange, pineapple & raspberry. I used peppermint cool whip with the raspberry (sooo delicious)! I cut pieces of each for a variety of flavor/color and put in pie pans & gave away.
Layne Kangas says
What a fun idea!
Zena says
How long will it still be good to eat if it is refrigerated? Thank you.
Layne Kangas says
It should last a few days if covered in the fridge!
sfgiants412 says
I made cherry because I couldn’t find raspberry. I also found that a 16 oz. Cool whip was way too much for a 9 inch pie crust. It did taste great though.
Rachel Harshman says
Love the recipes. I love quick and easy and they are!
Wendy says
I made this but added a 250gr. Pkg of cream cheese whipped with the jello before folding in the cool whip ,it was heavenly
Nancy E All says
I have now made this 3 times. I made my own crust each time. Twice with graham crackers and once with vanilla wafers. Used strawberry twice and black cherry once. I still have pineapple for the next one. Easy and we all love it.
Joan Daly says
About 40 or 50 years ago I had a recipe for a no bake Jello strawberry pie. It had Jello, ice cream, cool whip, sliced strawberries and a graham cracker crust and was awesome. But I cannot find the recipe anywhere. Hope that someone recalls how to make this. Thank you.
Layne Kangas says
Hi, Joan – maybe this strawberry Cool Whip pie is close! Enjoy!
Ger says
Excellent! Made it when some friends were coming. Was a real hit. Everyone just loved it. It is so easy to make
Lois Pompe says
Made this with sugar free jello and lite cool whip, my diabetic friends were able to enjoy dessert!
Trish says
I have made this pie in every jello flavor. My kids really like it in the summer because its a light dessert.
Beverly Iorio says
I don’t add ice water, Rather, a tray of ice cubes works for me. Remove the ice when the jello starts to achieve an egg-white consistancy. Using a stand mixer with a balloon whisk, crank up the mixer to “whip.” This won’t take long for the chiffon to balloon up. Fold int the Cool Whip. Hint, Cover the mixer with a dish towel to avoid splatters. Serve with a chocolate drizzle (I use Hershey’s chocolate syrup) and garnish with a fresh strawberry fan.
JoAnn Zuberi says
Love all the recipes…its my go to app
Dana Merchant says
Made this for my dad. He loved it. Today I am making it with lemon jello and setting it over lemon cake. I did add lemoncello to the ice water.
Looking forward to tasting it
Giulia says
Does the cool whip need to be thawed or frozen?
Layne Kangas says
Hi, Giulia – you’ll want to thaw it enough that you can mix it evenly… enjoy!