Strawberry Shortcake Freezer Pie

Slice of strawberry crunch freezer pie with crispy topping and creamy filling.

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Strawberry Shortcake Freezer Pie is a cool, sweet dessert made with strawberries, a creamy no-bake filling, Cool Whip, and a buttery, crunchy Golden Oreo topping.

Prep Time20

Freezing Time8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: Strawberry Shortcake Freezer Pie

Servings: slices

Calories: 668kcal

Ingredients

For the Strawberry Crunch Topping

2 tablespoons unsalted butter melted
1½ tablespoons strawberry-flavored gelatin powder
1 cup golden Oreo cookie crumbs from 12-13 cookies

For the Strawberry Shortcake Pie

8 ounces cream cheese softened to room temperature
14 ounces of sweetened condensed milk
½ cup strawberry preserves Bonne Maman brand
1 teaspoon strawberry extract
8 ounces frozen whipped topping thawed
9- ounce 10-inch premade graham cracker pie crust

Instructions

Preheat the oven to 350°F. Line a 9x13 quarter sheet pan with parchment paper. Set aside.
To make the strawberry crunch topping, stir the unsalted butter and strawberry-flavored gelatin powder in a medium-sized mixing bowl until fully incorporated. Add the golden Oreo cookie crumbs and stir to coat the cookie crumbs with the strawberry-flavored butter. Note that you will not be able to fully coat all the cookie crumbs, and that is fine.
Spread the strawberry crunch mixture into an even layer onto the prepared sheet pan. Bake for 8 minutes, remove from the oven, and allow the strawberry crunch topping to cool completely.
In a large mixing bowl, beat the softened cream cheese, using an electric hand mixer on medium speed, for 1-2 minutes or until fluffy and smooth.
Add the sweetened condensed milk and beat again until the mixture is smooth.
Add the strawberry preserves and strawberry extract to the cream cheese mixture. Mix on low speed until the strawberries preserves are fully incorporated, and no white streaks remain from the cream cheese.
Fold the thawed whipped topping into the strawberry cream cheese mixture using a large rubber spatula until the pie filling is evenly mixed.
Transfer the strawberry shortcake pie filling to the premade graham cracker crust and spread it into an even layer.
Top the pie with the cooled strawberry crunch topping so that the top of the pie is completely covered.
Place the pie into the freezer for a minimum of 8 hours, but an overnight freeze is preferable for the best texture. Be sure that your strawberry shortcake freezer pie has frozen completely before slicing and serving.

Notes

I used LorAnn Gourmet strawberry extract. It has a beautiful deep red color that added a little extra pink to my pie filling. Not all brands of strawberry extract will be colored. Some are clear, so if you want that pink hue, use an extract that’s red in color. Be sure to use a good quality brand of extract for your pie.
When choosing a brand of strawberry preserves, look for a brand that is a bright and vibrant strawberry red color. A higher-quality jar of preserves will give you the best flavor and make a noticeable difference in the flavor of your pie.
Don’t use a hand mixer or even a whisk to fold in the Cool Whip. Use a spatula instead. This helps maintain the air in the Cool Whip, so your pie filling is lighter and fluffier.
Keep the pie in the freezer except when slicing and serving. This is a frozen dessert and needs to be kept frozen for best results.
Don’t toss out the pie crust lid. You can use it as a domed lid for the finished pie.

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