No-Bake Strawberry and Cream Pie

No-Bake Strawberry and Cream Pie is an easy to make pie with smooth and luxurious strawberry filling packed into a sweet homemade crust.  It is a delicious no-bake pie recipe that’s perfect for summer!

An easy no-bake pie is the perfect summer dessert! Cool and refreshing and loaded with sweet flavor like No Bake Chocolate Strawberries and Cream Pie

Slice of no Bake Strawberry and Cream Pie on a white plate.

No-Bake Strawberry and Cream Pie

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 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 summer holidays.

Every bite of this no bake pie is airy and creamy and packed with strawberry flavor. The sweet, crunchy graham cracker crust is the best part with the hint of cinnamon that adds a surprising perfectly balanced spice to the pie.  Don’t waste another minute, go get started because this will be a tried and true recipe you love to make once you see how easy and delicious it is!

Ingredients in Strawberry and Cream Pie:

This easy pie is filled with simple and easy to find ingredients.  The homemade crust is thick and crumbly and the strawberry filling is creamy and smooth.  This is a summer favorite you will love year after year!

  • Graham cracker crumbs: Pulse in a food processor or crush in a ziploc bag with a rolling pin.
  • Sugar: Granulated white sugar will add sweetness to the crust.
  • Cinnamon: Ground cinnamon will add warm spice to balance the other sweeter flavors.
  • Butter: Melted butter will hold the crust together.

Strawberry Pie Filing:

  • Strawberry jello: Use this powder to make a sweet strawberry pie filling.
  • Boiling water: The gelatin powder will dissolve in the boiling water.
  • Cold water: With ice the cold water thickens the gelatin.
  • Ice cubes: Add to the boiling water to thicken the gelatin.
  • Cool Whip toppingAdds light and fluffy texture when mixed with the gelatin mixture.
  • Fresh strawberries: Fresh, red, juicy sliced strawberries will give this pie amazing flavor!

How to Make a Strawberry and Cream No-Bake Pie:

A summer dessert needs to be easy and it’s even better if you don’t have to turn on the oven!  This recipe checks both of those boxes.  It is super simple and is a no-bake, incredibly delicious treat your whole family will go crazy over!

  1. Crush Graham Crackers: Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
  2. Form crust: Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
  3. Make gelatin: In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved. Then, add 1/2 cup cold water and 1/2 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: Combine cool whip and gelatin mixture and whisk together until light and fluffy. Then, stir in sliced strawberries. Finally, you are ready to refrigerate for 30 minutes or until mixture has thickened.
  5. Fill pie crust with strawberry filling: Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm.
  6. Add toppings: Top with cool whip and a slice strawberry.

The Recipe Critic Pro Tip:

When making the gelatin 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.

No Bake Strawberry and Cream Pie on a white plate.

Can you Make Ahead a No-Bake Pie?

Yes! This pie is best when prepared 24 hours in advance.  It is hard to wait that long once you smell the delicious fresh strawberry and graham cracker crust.  However, allowing it to sit will only enhance the flavors and is totally worth it.  For more storage information I have listed some guidelines for you to keep in mind.

  • Make ahead: Make more than one of these pies at a time and freeze.  This will ensure you always have a delicious dessert ready to thaw whenever you are in the mood!  Cover well with freezer safe wrap and your pie will remain safe in the freezer for up to 8 months.
  • Leftovers: If you do find yourself with leftovers, then you will need to cover them loosely and keep in the refrigerator for up to 5 days.

More Delicious No-Bake Pie Recipes:

No-Bake Strawberry and Cream Pie

5 from 1 vote
Prep Time 35 minutes
Refrigerate for up to 6 hours or until firm. 6 hours
Total Time 6 hours 35 minutes
Author Alyssa Rivers
Servings 8 Slices

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.

Course Dessert
Cuisine American
Keyword no-bake strawberry and cream pie, pie, pie recipe, strawberry cream pie

Ingredients

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/3 cup butter melted

Strawberry Pie Filing:

  • 1 package strawberry jello 3 oz.
  • 2/3 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup ice cubes
  • 1 container Cool Whip topping 8.oz
  • 4 cups fresh strawberries sliced

Instructions

  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 1/2 cup cold water and 1/2 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.

Recipe Notes

Updated on June 30, 2020

Originally Posted on May 20, 2015

Nutrition Facts
No-Bake Strawberry and Cream Pie
Amount Per Serving
Calories 278 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Cholesterol 25mg8%
Sodium 249mg10%
Potassium 171mg5%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 29g32%
Protein 3g6%
Vitamin A 294IU6%
Vitamin C 42mg51%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 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!

    1. sometimes i get ahead of myself! ill have to see how well it turns out!!
      im gonna try the raspberry but i may wait til tomorrow! i do like a lot of the different suggestions too!! like cream cheese…..
      Thanx to all the different recipes!

  2. 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

  3. 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?

      1. me too! make it alot and i made it 2 weeks ago & it was great but this time its runny but i already poured it to crust and put it in the freezer & made extra so its sitting in the fridge! jeez i want to try to make with raspberries for me! kind of thinking if i ruin it ill be mad! so not sure i wanna do it today!!! my kids like the strawberry and i like raspberries more!

  4. 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

    1. You can use any kind of hard cookies if you don’t have graham crackers where you live. Cool whip is an unhealthy store bought version of whipped cream.

  5. 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:(

  6. 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!

  7. 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!

    1. thank you for this (although you may never see my reply)! I was hoping to make this for dessert tonight but don’t have much time to let it set. this helps a ton!

  8. 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,!!!

  9. Lovely, quick and easy dessert. I used 8oz thickened cream and whipped it till soft peaks. Used Oreo biscuits and added a little icing sugar in filling. It was awesome.

  10. This may be a dumb question, but I’m not a master in the kitchen. The instructions say refrigerate “up to 6 hours.” I was planning on making the pie tonight for a dinner party tomorrow. Is it okay to refrigerate more than 6 hours?

    1. Yes, you can make the day before. This is always something I make the day before around the holidays. My family’s go to request.

  11. wow 🙂
    i really like your blog
    later, i want to make this recipes at my home
    i will make it delicous
    thx for the recipes

  12. I let my gelatin sit before adding the cool whip and it’s still soup. Plus I have enough filling for 2 pies!?! I hope it sets tonight.

  13. There is no mention of how much Gelatin to use in the ingredients list but there is mention of gelatin and boiling water in the instructions
    Could you please tell me how much Gelatin to use?

  14. I will make this pie ,, I made one and use orange jello and coolwhip and put orange extract in it ,, I was really good , my son like it too . it set up just find . thanks for this one ,, I love strawberries

  15. I use this but instead of the crust, I just use a angel food cake torn in pieces in the bottom of a cake pan. Make sure your jello is cool and not set, before you put in the cool whip.

  16. Alyssa, have you ever made this in a 13 x 9 inch pan? I want to make this for about 50 people for a birthday party and I would need too many pies. And it would be so easy to cut in squares. Any directions will be greatly appreciated. This looks so good I can’t wait to try it.

  17. When I make this dessert instead of the water and ice I use 1 c vanilla ice cream. If I double recipe for a 9×13 pan I use 2 cups. Really makes the dessert nice and creamy!!

  18. When I make this dessert instead of the cold water and ice I use 1c if vanilla ice cream. I use all the other ingredients as listed on the recipe except for the water and ice. I have made this recipe several times in a 9×13 pan just double the recipe and use 2 c of vanilla ice cream instead of the cold water and ice. Sets up nice and firm and very creamy!!

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