Strawberry Cool Whip Pie is a refreshing, no-bake dessert that’s as light as it is delicious. Made with just a handful of ingredients—including juicy strawberries, fluffy whipped topping, and a buttery graham cracker crust—this pie is sweet, creamy, and perfect for warm weather. I love how quick it is to throw together, with no oven required and a flavor that always reminds me of summer.
Why You’ll Love This Recipe
I love this recipe because it’s so easy to make and always a crowd-pleaser. It takes just minutes to assemble, and it chills into a smooth, mousse-like filling that’s both fruity and creamy. It’s perfect for picnics, potlucks, or last-minute dessert needs. Plus, I can make it ahead and pull it out of the fridge or freezer when I need it most.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh strawberries (diced)
Cool Whip or other whipped topping (thawed)
sweetened condensed milk
strawberry gelatin (Jell-O)
graham cracker pie crust (store-bought or homemade)
optional toppings: sliced strawberries, extra whipped topping
Directions
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I start by dissolving the strawberry gelatin in hot water, then let it cool slightly.
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In a large bowl, I mix the cooled gelatin with sweetened condensed milk until smooth.
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I gently fold in the Cool Whip until fully combined, making sure to keep the mixture light and fluffy.
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I stir in the diced strawberries, then pour the mixture into the prepared graham cracker crust.
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I smooth the top and refrigerate for at least 4 hours, or until set. For a firmer texture, I sometimes freeze it for about 1–2 hours before serving.
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Right before serving, I like to top the pie with more whipped topping and fresh strawberry slices for an extra pretty finish.
Servings and timing
This recipe makes 1 9-inch pie, serving about 8 slices.
Prep time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 10 minutes
Variations
When I want to change things up, I use different flavored gelatin like raspberry or cherry. I’ve also added crushed pineapple or mini marshmallows for a fruit salad twist. For a chocolate-strawberry combo, I use an Oreo crust instead of graham cracker. If I want to make it lighter, I use low-fat condensed milk and light Cool Whip.
Storage/Reheating
I store the pie covered in the refrigerator for up to 4 days. If I’ve frozen it, I let it thaw in the fridge for about 30–45 minutes before slicing. This pie also holds up well in the freezer for up to 1 month—perfect for prepping ahead of time.
FAQs
Can I use frozen strawberries?
Yes, I use thawed and well-drained frozen strawberries when fresh ones aren’t available. I just make sure to pat them dry to avoid extra moisture.
Can I make this without gelatin?
While the gelatin helps the pie set, I’ve made a version with instant pudding mix instead. It changes the texture slightly but still tastes great.
What can I use instead of Cool Whip?
I sometimes use homemade whipped cream, but I make sure it’s stabilized with a little gelatin or cornstarch to hold its shape in the fridge.
Is this pie very sweet?
It’s sweet but not overwhelming. If I want to reduce the sweetness, I cut back slightly on the condensed milk or use unsweetened whipped topping.
How do I keep the crust from getting soggy?
I chill the crust before filling and avoid adding too much liquid from the strawberries. If I make my own crust, I sometimes bake it for a few minutes to help firm it up.
Conclusion
Strawberry Cool Whip Pie is one of my go-to no-bake desserts when I want something fast, pretty, and irresistibly creamy. It’s fruity, light, and perfect for any occasion—from summer barbecues to holiday gatherings. With minimal effort and maximum flavor, this pie always disappears in a flash.
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Strawberry Cool Whip Pie
A refreshing no-bake dessert featuring creamy whipped topping, sweet strawberries, and a graham cracker crust—this Strawberry Cool Whip Pie is the perfect make-ahead treat for warm-weather gatherings.
- Total Time: 4 hours 10 minutes
- Yield: 1 9-inch pie (8 slices)
Ingredients
- 1 cup fresh strawberries, diced
- 1 (8 oz) tub Cool Whip, thawed
- 1 (14 oz) can sweetened condensed milk
- 1 (3 oz) package strawberry gelatin (Jell-O)
- 1/2 cup hot water
- 1 graham cracker pie crust (store-bought or homemade)
- Optional toppings: extra Cool Whip, sliced strawberries
Instructions
- Dissolve the strawberry gelatin in 1/2 cup hot water. Let it cool slightly.
- In a large bowl, whisk together the cooled gelatin and sweetened condensed milk until smooth.
- Gently fold in the Cool Whip until fully combined and fluffy.
- Stir in the diced strawberries.
- Pour the mixture into the prepared graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or until set. Optionally, freeze for 1–2 hours for a firmer texture.
- Top with additional whipped topping and sliced strawberries before serving, if desired.
Notes
- Swap in raspberry or cherry gelatin for a different fruit twist.
- Use an Oreo crust for a chocolate-strawberry variation.
- Add mini marshmallows or crushed pineapple for a fruit salad feel.
- Substitute light Cool Whip and low-fat condensed milk for a lighter version.
- To prevent a soggy crust, chill the crust before filling and ensure strawberries are well-drained.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
