No-Bake Strawberry and Cream Pie

No Bake Strawberry and Cream Pie

Hey everyone! It’s Jenn back from Deliciously Sprinkled with a delicious, no-bake pie recipe perfect for summer!

This No-Bake Strawberry & Cream Pie is a family favorite around our house. It’s light, it’s refreshing, and you don’t even have to turn on your oven to make this pie. The graham cracker crust has a hint of cinnamon, which makes this pie even more delicious. The hardest part about making this pie is waiting for it to set in the fridge.

If you want, you can also add in some fresh blueberries as well, which makes a perfect red, white, and blue dessert for your Memorial Day or 4th of July BBQ’s.

Enjoy & have a fun, safe Memorial Day weekend!

No Bake Strawberry and Cream Pie

 BAKING TIP: When making the gelatine mixture: add the hot water to the gelatin and let it dissolve, then add your cold water and ice cubes, let it sit for about 5 MINUTES to let it thicken slightly before you add the cool whip otherwise it won’t set up and it will be runny/soupy. 

5.0 from 1 reviews
No-Bake Strawberry & Cream Pie
Serves: Serves 8
Graham Cracker Crust:
  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ⅓ cup butter, melted
Strawberry Pie Filing:
  • 1 (3 oz.) package strawberry jello
  • ⅔ cup boiling water
  • ½ cup cold water
  • ½ cup ice cubes
  • 1 (8 oz.) container Cool Whip topping
  • 4 cups fresh strawberries, sliced
  1. Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
  2. Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
  3. In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
  4. Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
  5. Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.

More delicious pie recipes from Deliciously Sprinkled:

Very Berry Ice Cream Pie

Very Berry Ice Cream Pie

Lemon Pie Bars

Lemon Pie Bars

Jenn D

Jenn is the blogger behind Deliciously Sprinkled.When she is not baking, you can find her practicing her photography any chance that she can get and cheering on her favorite Wisconsin sports teams with her family and friends, GO GREEN BAY PACKERS!Most importantly, she loves spending time with her family and adorable yellow lab.

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  1. This is one beautiful cake!! And I LOVE that it’s no-bake! I need something to take down to our friend’s beach house for Memorial Day and I think I just found what I’ll be making 🙂

  2. Linda P says:

    The no bake is what drew me to this recipe. I’m not a strawberry fan so I bought some raspberry jello and fresh raspberries, my daughter is already swooning over this. Thanks for sharing, happy Memorial Day weekend to you!

  3. My pie didn’t work out! 🙁 I switched out the graham cracker crumb crust for oreo, but otherwise followed the recipe exactly, but it never set up (much to my surprise 24 hours later). Sad soup pie is sad 🙁 Oh well… yours looks beautiful <3

  4. Joanne Frost says:

    thanks for sharing

  5. I accidently used frozen cool whip and so by the time it would mix it was all runny, not sure if it will set or not at all now. =(

    Do you know anyway to fix this?

  6. Jacqueline says:

    They do not sell cool whip here, can I just use whipped cream? Pie looks delicious and my daughter in law wants me to make one. Thanks

  7. jenny clery says:

    Can you please let me know what graham crackers are and cool whip topping is in the uk ? … Thank you

  8. Proportions of filling to pie crust seems off; I have enough left over to make another pie. Unfortunately, my filling is not thickening; looks like a run to grocery store for plan B. Fingers crossed the filling will thicken within the next five hours:(

  9. Allison Teter says:

    I made this for Easter dessert & it was delicious! I baked my crust & then let it cool in the fridge while making the filling. I notice some of the comments said their pie was soup & never set up. Once you add your hot water to the gelatin & dissolve, then add your cold water & ice cubes, let it sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up. Thanks for the great recipe, I would make it again!

  10. J warren says:

    What is cool whip? I love in Australia and have not seen it

  11. Chlorisaann says:

    I make this without any water… Add your jello powder directly to the cool whip and then stir in sliced strawberries and put in crust. Only needs about an hour in the fridge to set. Works with any matching/complementary jello and fresh fruit. Peach is awesome too!

  12. this is not as an exciting recipe as I thought when I saw it. I would make the crust,skip the cinnamon, cream room temp cream cheese with powdered sugar, put that on top of crust, (that will protect the crust from the jello mix) then let jello set for awhile, its ok if it starts to thicken, just add the whip cream and strawberries and there ya go. much better,!!!

  13. This was good but made more than a nine inch pan…next time I will dble crust and put in springform pan

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