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.
Servings: 8 Slices
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
- ⅓ cup melted butter
Strawberry Pie Filing:
- 1 (3-ounce) package strawberry jello
- ⅔ cup boiling water
- ½ cup cold water
- ½ cup ice cubes
- 1 (8-ounce) container cool whip
- 4 cups sliced fresh strawberries
Instructions
- Using a food processor, pulse 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, 2 teaspoons ground cinnamon, and ⅓ cup melted butter until a crumbly crust forms.
- Press the graham cracker crust into a 9-inch pie dish and place it in the refrigerator.
- In a large bowl add the 1 (3-ounce) package strawberry jello and ⅔ cup boiling water. Stir gelatin powder until completely dissolved. ½ cup cold water and ½ cup ice cubes, and stir until the gelatin is slightly thickened.
- Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip, otherwise it won’t set up.
- Add the 1 (8-ounce) container cool whip to the gelatin mixture and whisk until light and fluffy. Stir in the 4 cups sliced fresh strawberries. Refrigerate for 30 minutes or until the mixture has thickened.
- Add strawberry pie filling to the pie crust and refrigerate for up to 6 hours or until firm. Top with cool whip and sliced strawberries.
Notes
Updated on June 30, 2020
Originally Posted on May 20, 2015
Nutrition
Calories: 192kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 169mg | Potassium: 143mg | Fiber: 2g | Sugar: 16g | Vitamin A: 247IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg
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