If you’re searching for a dessert that’s quick, no-bake, and guaranteed to impress, this Strawberry Cool Whip Pie is your sweet solution. It’s light, creamy, and bursting with the bright, fruity flavor of fresh strawberries — all nestled in a buttery graham cracker crust.

This is one of those easy summer dessert recipes you’ll keep coming back to. Perfect for barbecues, picnics, potlucks, or weeknight treats, it takes just minutes to put together and requires minimal ingredients. The smooth Cool Whip filling, infused with strawberry gelatin, gives you that nostalgic whipped texture while the fresh strawberries add a juicy, refreshing bite. It’s the definition of effortless indulgence.

Why You’ll Love This Recipe

No-bake convenience — ready for the fridge in under 15 minutes.
Light and refreshing — perfect for warm weather or after a heavy meal.
Few ingredients — only 6 simple items you probably already have.
Family-friendly — kids and adults love it.
Customizable — swap flavors or fruits for endless variations.
Make-ahead friendly — ideal for parties and gatherings.

Ingredient Breakdown

Pre-made Graham Cracker Pie Crust – The perfect buttery-sweet base that holds the filling without baking.

Strawberry-Flavored Gelatin (Jello) – Adds flavor, color, and helps the filling set while giving it a fruity kick.

Boiling Water – Dissolves the gelatin completely for a smooth, lump-free base.

Cold Water – Cools the gelatin mixture to help it set without melting the Cool Whip.

Cool Whip (Thawed) – Provides a light, airy texture and creamy consistency without heavy whipping.

Fresh Strawberries – Brings bursts of natural sweetness and texture to the creamy filling.

Step-by-Step Instructions

Prepare the gelatin
- In a large mixing bowl, dissolve the strawberry gelatin in 1 cup of boiling water.
- Stir until completely dissolved (about 2 minutes).
- Add ½ cup of cold water and mix well.
- Allow the mixture to cool to room temperature — this prevents melting the Cool Whip later.
Mix with Cool Whip
- Once the gelatin mixture has cooled, gently fold in the Cool Whip.
- Mix until the color is even and the texture is smooth and fluffy.
Add strawberries
- Gently fold in the sliced strawberries, making sure they are evenly distributed throughout the filling.
Assemble the pie
- Pour the strawberry mixture into the pre-made graham cracker crust.
- Use a spatula to spread it evenly, smoothing the top for a neat finish.
Chill
- Refrigerate for at least 4 hours, or until the pie is fully set and slices cleanly.
Garnish and serve
- Before serving, garnish with additional fresh strawberry slices for a decorative touch.
- Slice and enjoy chilled.

Pro Tips for Perfect Results

Cool the gelatin before adding Cool Whip to keep the airy texture intact.
Pat strawberries dry after washing to prevent extra water from affecting the pie’s consistency.
Use a chilled crust so the filling sets faster and holds its shape.
Slice gently with a sharp knife to avoid crushing the airy filling.
Serve well chilled for the most refreshing flavor and texture.

Ingredient Swaps or Variations

Flavor twist: Use raspberry or cherry gelatin instead of strawberry for a new fruity profile.
Fresh fruit mix: Add blueberries, raspberries, or pineapple chunks for variety.
Homemade whipped cream: Replace Cool Whip with 3 cups of freshly whipped cream for a richer flavor.
Chocolate crust: Use an Oreo crust for a decadent contrast.
Sugar-free version: Use sugar-free gelatin and light whipped topping for a lower-calorie option.

Serving Suggestions

Pair with iced tea or lemonade for the perfect summer treat.
Serve with a dollop of extra Cool Whip and a sprig of mint.
Add a drizzle of white chocolate for a fancier presentation.

Make Ahead + Storage Tips

Make ahead: Prepare the pie up to 24 hours in advance for the best flavor and texture.
Storage: Keep covered in the refrigerator for up to 3 days.
Freezing: Freeze without strawberries on top for up to 1 month; thaw in the fridge before serving.

Frequently Asked Questions

Can I make this without Cool Whip?
Yes — replace it with freshly whipped heavy cream, but note it may be slightly less stable.

What if I want a firmer filling?
Reduce the cold water to ¼ cup for a denser set.

Can I use frozen strawberries?
Yes, but thaw and drain them well to prevent excess liquid from watering down the filling.

How do I make my own crust?
Combine 1 ½ cups crushed graham crackers with 6 tbsp melted butter and ⅓ cup sugar. Press into a pie pan and chill before filling.

Emily