Last updated on
Jello Pie
This easy, delicious and creamy no-bake strawberry Jello Pie is the perfect treat! Grab Cool Whip, Jello and a graham cracker crust because it is shockingly easy to make.
Jump to RecipeTable of Contents
This pink, strawberry Jello pie is the perfect no-bake dessert. It has a fresh flavor with a creamy filling nestled in a buttery graham cracker crust. It’s the ideal comfort food after a long day or to serve last-minute guests. It’s especially refreshing on a hot summer day, although we’d happily eat this delicious pie all year round.
This quick jello pie is a simple homemade offering at its best, just like our strawberry cheesecake pie, no-bake pumpkin pie and oreo pie. They are all delicious no-bake desserts that we love to whip up for a quick treat.
JELLO PIE INGREDIENTS
You will need:
- ⅔ cup boiling water
- 1 (3-ounce) package Strawberry Jello Mix
- 1 cup ice water
- 1 (16-ounce) tub Cool Whip
- 1 ready-to-use graham cracker crumb crust
SUBSTITUTIONS AND ADDITIONS
JELLO: You can make this easy dessert with different flavors of Jello. I have made it with grape jello and everyone loves the rich and fun purple color it creates. How about a magical blue or green pie? You could even make the easy filling match the season. Try orange jello for Halloween or pastel color for Easter.
TOPPING: A dollop of whipped cream or Cool Whip and a maraschino cherry will make a slice of this pie extra special. You could also add fresh fruit on top or a scoop of ice cream on the side.
GRAHAM CRACKERS: 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.
HOW TO MAKE THIS JELLO PIE RECIPE
STEP ONE: In a medium bowl, stir together the boiling water and strawberry Jello for two minutes until completely dissolved.
STEP TWO: Add the ice cold water to the jello mixture and stir until slightly thickened.
STEP THREE: Whisk in 2 cups of Cool Whip until well blended.
PRO TIP: If you have strawberries hanging out in your fridge, you could mix in a few diced strawberries to your jello and Cool Whip mixture.
STEP FOUR: Refrigerate the pie filling in the mixing bowl for 30 minutes.
STEP FIVE: Smooth out into the prepared pie shell, cover pie with plastic wrap and refrigerate for 4 hours or overnight before serving.
PRO TIP: It does take a while to set so ensure that you give yourself a good 4 hours before you want to enjoy it.
HOW TO SERVE
Cut generous slices of this perfect dessert and serve cold, with dollops of whipped topping or homemade whipped cream on top of the pie. A bright, fresh cherry on top is the perfect finish before serving. You could also top with other fresh fruit, like fresh strawberries.
STORAGE
IN THE FRIDGE: If you have any pie left over, pop it back in the fridge to keep cool until you are ready to serve more.
IN THE FREEZER: We do not recommend freezing this dessert.
This is a quick recipe that kids can help make and is perfect for when you want something sweet and delicious but don’t want to be spending too much time in the kitchen. It’s an easy recipe with only a handful of simple ingredients that lets you experiment with the flavor of jello you choose and creates a fluffy and sweet treat.
FAQ
I can’t find ready made crusts at the grocery store, can I make my own crust?
You can make your own graham cracker crust if you want to or can’t find a premade one. Either use graham crumbs or turn whole graham crackers into crumbs in your food processor, mix with about 5-6 tablespoons of melted butter and press into your pie plate.
Can this pie be frozen?
We don’t recommend freezing this pie as gelatin doesn’t freeze well and the texture will change once thawed.
Can I use homemade whipped cream in this recipe?
You could replace the Cool Whip with homemade whipped cream either in the mixture or on top of the pie.
MORE DESSERT RECIPES YOU’LL LOVE:
Jello Pie
This easy, delicious and creamy no-bake strawberry Jello Pie is the perfect treat! Grab Cool Whip, Jello and a graham cracker crust because it is shockingly easy to make.
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Ingredients
- 2/3 cup boiling water
- 1 3-ounce package JELL-O Strawberry Flavor
- 1 cup ice cold water
- 1 16-ounce tub 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
PRO TIP: If you have strawberries hanging out in your fridge, you could mix in a few diced strawberries to your jello and Cool Whip mixture.
PRO TIP: It does take a while to set so ensure that you give yourself a good 4 hours before you want to enjoy it.
Nutrition
Calories: 121kcal
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Eric Alba says
I just loved strawberries.
Susan Studdard says
I can’t eat cool whip Can I substitute REddie Whip?
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.
karen kandybski says
what size jello box?
Layne Henderson says
The 3-ounce size! Enjoy 🙂
Rebecca Diroll says
What size tub?
Layne Henderson says
The recipe calls for 2 cups of Cool Whip, so we picked up the 16-ounce tub. 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
Karen says
is the coolwhip thawed or not when you mix it in?
Layne Henderson says
I thaw it out to make it easier to mix! Hope you enjoy 🙂
Lusa says
It was still liquid after 30mins in fridge. It’s supposed to be solid right before putting in the crust correct?
Layne Henderson says
You don’t want it to be solid because you need to pour into the crust. You put it in the fridge for 30 minutes and then pour into the crust to refrigerate for 4 hours or overnight. Good luck!
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!
Kay says
I have tried this recipe 3 times and has never thickened up. Do you know what I’m doing wrong?
Layne Henderson says
Hmm, that’s strange – are you using the right measurements for the water?
Gene Cresson says
When I made it I had enough to make 2 pies.
Gail Dusza says
what size crust 9 or 6
Layne Henderson says
I used a 9-inch shell.
Marilyn says
Me too! I thought I did it wrong. Thanks for your post.
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 .
Gina says
Its says to get a 16 oz. Container of cool whip, but we are only using 2 cups of it for the pie correct?
Layne Henderson says
Correct, you won’t use it all unless you really love Cool Whip and want extra 🙂
Andrea Dandy says
I must of did something wrong because mine mixture isn’t creamy to scoop😒. Mine was thin 🤷🏾
Layne Henderson says
Oh no!
Cece says
Why not purchase an 8oz container then? I was contemplating the same issue and just ended using the whole 16oz tub.
Layne Henderson says
We like a lot of Cool whip in our family 🙂
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!
Allyson says
I missed the step of refrigerating mixture for 30 minutes before adding to pie shell. It didn’t set right.
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!
carol daley says
how long to stir before it slightly thickens? I stirred for 15=20 min and finally put it in the frig for a while.
Layne Henderson says
Hmm, that’s odd – should happen pretty quick. I hope it set up ok for you in the fridge!
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!!
Liz says
I had a ton of leftover filling. Could this be frozen?
Layne Henderson says
I haven’t tried that, but I would assume it could!
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 🙂
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!
Deb says
Can you freeze for a frozen dessert?
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!!!
Dianna says
Do you use the whole 16 oz tub of cool whip or just measure out 2 cups?
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! 🍓
Davenda says
Can you freeze this to speed up the time needed ?
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.
Dale wright says
Can u freeze the pie for 2 hours instead of fridge for 4 or more?
Layne Kangas says
I don’t know how much it will cut down on prep time but you can pop it into the freezer. Enjoy!
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!