September 25, 2023
Review RecipeStrawberry Cool Whip Pie

Table of Contents
This strawberry Cool Whip pie is just like a pink cloud in a pie crust. A sweet graham cracker base with a creamy jello filling featuring juicy bursts of strawberry flavor from those delightful fresh red berries will make this fluffy dessert a much-requested treat.
If you love this no-bake strawberry and cream pie, more delicious recipes for no-bake desserts include our Cool Whip pie and no-bake Oreo pie.

Strawberry Cool Whip Pie Ingredients

You’ll need:
- 1 (3-ounce) strawberry-flavored instant gelatin
- ½ cup boiling water
- 1 (0.25 ounce) pouch unflavored gelatin powder
- ½ cup cold water
- ¼ cup crushed ice
- 1¾ cup washed, hulled, dried, and chopped fresh strawberries( plus 4 halved whole strawberries for an optional garnish)
- 1 (6-ounce) premade graham cracker pie crust
- 1 (8-ounce) container Cool Whip topping, thawed
- Canned whipped topping (optional garnish)
SUBSTITUTIONS AND ADDITIONS
FRUIT: You can also add other fresh fruit such as fresh blueberries, raspberries, and blackberries to this no-bake jello pie.
PIE CRUST: This easy dessert has plenty of flexibility for what crust you use. Chocolate crust, Oreo pie crust, graham cracker pie crust, or a regular homemade pie crust all work well in this no-bake pie recipe.
WHIPPED TOPPING: If you can’t get Cool Whip, you can use our whipped cream recipe to make your own.
How to Make This Strawberry Cool Whip Pie Recipe
PRO TIP:
This recipe needs to chill in the fridge for about 4 hours before it is ready to serve. This is a great recipe to make the day before so that it is ready when you need it.
STEP ONE: Using a medium-sized heat-safe mixing bowl, add the strawberry jello powder. Pour the ½ cup of boiling water over the jello and stir until completely dissolved.

STEP TWO: In a separate bowl, sprinkle the unflavored gelatin over the cold water. Allow the gelatin to dissolve and “bloom”.
PRO TIP:
Blooming gelatin means allowing it to sit for 3-5 minutes until it has absorbed the liquid and the powdered granules have dissolved. The granules will swell as it blooms.

STEP THREE: Pour the bloomed gelatin into the medium bowl with the dissolved strawberry jello mixture and whisk to combine thoroughly.

STEP FOUR: Stir in the crushed ice cubes, and stir until the ice is completely melted.

STEP FIVE: Sprinkle ¾ cup of the chopped strawberries into the bottom of the premade graham cracker crust.
PRO TIP:
It is very important to thoroughly pat dry the hulled chopped strawberries before folding them into the pie filling so that they don’t make the crust soggy or add any extra moisture to the mixture.

STEP SIX: Fold in the thawed Cool Whip and remaining 1 cup of chopped strawberries into the gelatine mixture.

STEP SEVEN: Evenly spread the Cool Whip mixture into the prepared graham cracker crust. Cover with plastic wrap and chill in the refrigerator for 4 hours.
PRO TIP:
If your pie crust is in a foil tin, we’d recommend sitting it (foil pan and all) inside a glass pie plate to give it a bit more stability when taking it in and out of the fridge.

STEP EIGHT: Slice the pie into eight slices. Before serving, garnish each slice with canned whipped topping and a halved strawberry.
How To Serve
The color alone in this pink strawberry pie is divine, and your family’s eyes will light up when they see this heavenly dessert. This would be a sweet treat to make for Valentine’s day or to serve on a hot summer day.
MORE PIE RECIPES
Storage
IN THE FRIDGE: Store any leftovers of this strawberry jello Cool Whip pie covered in the refrigerator for up to 4 days.
IN THE FREEZER: Freezing this no-bake strawberry jello pie is not recommended. When the pie thaws, it will cause the bottom of the pie to become soggy.

This fluffy strawberry pie is a quick recipe to put together and tastes incredibly delicious. The strawberries add a fresh flavor to the light and creamy filling. You’ll find that the hardest part of this recipe is waiting while it chills.
FREQUENTLY ASKED QUESTIONS
This simple strawberry pie recipe is best made ahead since it needs to chill in the fridge for about 4 hours before serving it.
If you would prefer to make your own crust for this strawberry pie with Cool Whip and jello, you certainly can. Crush graham crackers in a food processor to give you 1½ cups of crumbs before combining with 5 tablespoons of butter and baking at 300°F for 10 minutes.
This quick jello pie recipe is very flexible. You can change up the flavor of the pie depending on the flavor of jello you use.
More Recipes You’ll Love
- Arkansas Possum Pie
- Custard Pie
- Eggnog Pie
- Salted Caramel No-Bake Pie
- Strawberry Pie
- Strawberry Cream Cheese Pie
- Eggnog Jello Shots
- Dole Whip
- Vanilla Cool Whip Pie
- Peach Cool Whip Pie
- Jello Salad
- Strawberry Cobbler
- Cream Cheese Strawberry Cookies
- Butterscotch Cool Whip Pie
- Mini Blueberry Pies
- Jello Pie
- Strawberry Shortcake Icebox Cake
- French Silk Pie
- Strawberry Mousse

Strawberry Cool Whip Pie
Ingredients
- 3 ounces strawberry-flavored instant gelatin
- ½ cup boiling water
- 0.25 ounces unflavored gelatin
- ½ cup cold water
- ¼ cup crushed ice
- 1¾ cup strawberries washed, hulled, dried, and chopped (plus 4 halved whole strawberries for an optional garnish)
- 6 ounces pre-made graham cracker pie crust
- 8 ounces Cool Whip, thawed
- whipped topping, optional garnish
Instructions
- Using a medium-sized heat-safe mixing bowl, add the strawberry jello powder. Pour the ½ cup of boiling water over the jello and stir until completely dissolved.
- In a separate bowl, sprinkle the unflavored gelatin over the cold water. Allow the gelatin to dissolve and “bloom”.
- Pour the bloomed gelatin into the dissolved strawberry jello mixture and whisk to combine thoroughly.
- Stir in the crushed ice, and stir until the ice is completely melted.
- Sprinkle ¾ cup of the chopped strawberries into the bottom of the premade graham cracker crust.
- Fold in the thawed Cool Whip and remaining 1 cup of chopped strawberries into the gelatine mixture.
- Evenly spread the Cool Whip mixture into the premade crust. Cover and chill in the refrigerator for 4 hours. Slice the pie into eight slices. Before serving, garnish each slice with canned whipped topping and a halved strawberry.
Notes
- This recipe needs to chill in the fridge for about 4 hours before it is ready to serve. This is a great recipe to make the day before so that it is ready when you need it.
- It is very important to thoroughly pat dry the hulled chopped strawberries before folding them into the pie filling so that they don’t make the crust soggy or add any extra moisture to the mixture.
- If your pie crust is in a foil tin, we’d recommend sitting it (foil pan and all) inside a glass pie plate to give it a bit more stability when taking it in and out of the fridge.
- Blooming gelatin means allowing it to sit for 3-5 minutes until it has absorbed the liquid and the powdered granules have dissolved. The granules will swell as it blooms.
Comments
Marion Smith says
When do you put the gelatin in? Do you add it to the coolwhip?
Layne Kangas says
Hi, Marion – the gelatin is in steps two and three. Enjoy!
Samarpita Daswhen are you says
When are you adding the gelotin mixture?
Layne Kangas says
Hello, it’s in steps 2 and 3. Enjoy!
Shirley says
Can you use frozen strawberries.
Layne Kangas says
Hi, Shirley – we would suggest sticking with fresh fruit for this one as the frozen could change the consistency of the pie. Enjoy!
Ron Chapman says
I made this pie, it was easy and VERY TASTY. Thank you for the recipe.
Patricia says
Can’t wait to try these recipes.