Indulge in this no-bake Strawberry Cream Pie made with cool whip, jello, and fresh strawberries all nestled in a graham cracker crust. The perfect Jello Pudding pie for a hot summer day, the whole family will be begging for more!

Strawberry season is the perfect time to make your favorite strawberry recipes. Be sure to try some of these tasty recipes like refreshing strawberry lemonade or my Strawberry Banana Smoothie. You won’t want to miss Strawberry Muffins, a tasty early summer breakfast!

Slice of Strawberry Cream pie on a plate.

Strawberry Cream Pie

  • The perfect no-bake dessert for a hot summer day so you don’t have to use that oven!
  • A family-friendly dessert that both kids and adults will love.
  • The perfect strawberry season dessert! What better way to use those fresh-picked strawberries than to make a cool whip strawberry pie?
  • The graham cracker crust has a hint of cinnamon, which makes this pie even more delicious. 
Ingredients needed for strawberry pie.

Ingredients for Cool Whip Strawberry Pie

  • Graham Cracker Crumbs: Fine-ground graham cracker crumbs are best when making a graham cracker crust. I just buy the box of graham cracker crumbs. Or you can add whole graham crackers to a food processor and pulse until a fine crumble. You can also use a premade crust.
  • Sugar: Granulated sugar is needed for the crust of this pie.
  • Ground Cinnamon: A fun and unique taste to a traditional graham cracker crust. Ground cinnamon is best. 
  • Butter: Unsalted butter, melted. Make sure to watch carefully in the microwave so it doesn’t explode.
  • Strawberry Jello: Full-sugar strawberry jello is best for this recipe but you can use reduced sugar for a similar great taste.
  • Water: Don’t follow the instructions on the back of the gelatin box, you only need 2/3 cup of boiling water. If you use too much water the pie will not set.
  • Cool Whip Topping: Cool Whip topping is a quick and convenient way to add cream to this recipe. Make sure to thaw before using.  You can also whip up your own whipping cream, but make sure to sweeten it the way you like because cool whip has a lot of sweet flavors.
  • Fresh Strawberries: Rinsed, dried, and thinly sliced fresh strawberries. If the strawberries are cut too big, they will be “too heavy” for the pie mixture which may result in the pie not setting correctly.
Step by step photos on how to make strawberry pie.

How To Make Strawberry Cream Pie

Follow these step-by-step instructions for the best results.

  1. Make. The crust by adding the graham crackers to a food processor with the other ingredients. Pulse until a fine mixture is made.
  2. Press. The buttery graham cracker crust into the bottom of a 9-inch pie pan and place in the refrigerator to cool.
  3. Make Jello. Add gelatin to boiling water. Add ice cubes and stir until dissolved.
  4. Whisk. Gelatin mixture with the cool whip until completely mixed.
  5. Add. Fresh cut strawberries to the gelatin and cool whip mixture.
  6. Pour. Pie filling into the crust.
Strawberries added to the gelatin and cool whip mixture.

Tips & Variations

  • Blueberries. Add in some fresh blueberries as well, which makes a perfect red, white, and blue dessert for your Memorial Day or 4th of July.
  • Premade Crust. I love to make a homemade graham cracker crust but sometimes I just don’t have the time. You can use a pre-made graham cracker crust to make it super easy.
  • Setting Pie: Make sure to add the hot water to the gelatin and let it dissolve. Let it sit for about 10-15 minutes to let it thicken slightly before you add the cool whip. If you don’t, it won’t set up and it will be runny/soupy. 
  • Chilling Time It’s super important to allow at least 8 hours for this pie to set in the refrigerator before serving. For best results, I like to let the pie chill overnight.
Slice of no-bake strawberry cream pie on a plate.

Recipe FAQ

What is Strawberry Cream Pie Made of?

This recipe is made with fresh sliced strawberries, cool whip, and strawberry jello. Those ingredients are evenly mixed together and placed in a prepared graham cracker crust. The graham cracker crust is made with graham cracker crumble, butter, sugar, and ground cinnamon.

Why is my Strawberry pie soupy?

If your Strawberry Pie is soupy it means you haven’t let it set properly, for a long enough time. Or you may not have cooked the Jello correctly. Make sure to only use 2/3 cup of water when making the Jello, if you use too much water the pie will not set.

What thickener is used in cream pies?

For this strawberry cream pie recipe, gelatin in the Jello mix is used to help thicken the pie. The jello pudding pie will still have a soft creamy texture because of the cool whip mixed in.

Front shot of cool whip strawberry pie.

Storing Pie

  • Store. Assembled pie in the refrigerator for at least 8 hours before serving. Store leftover pie loosely covered with plastic wrap for 3-4 days.
  • Freeze. You can freeze this pie for up to 1 month and serve it frozen or thaw it and serve it. Once thawed the consistency of the pie may vary. Once frozen, it’s better to serve frozen.

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Front shot of cool whip strawberry pie.
4.75 from 125 ratings
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Servings: 8 servings

Strawberry Cream Pie

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 9 hours 30 minutes
Strawberry cream pie is a no-bake fresh strawberry pie perfect for summer without needing the oven. A tasty jello pudding pie the whole family will love made with strawberries and Cool Whip.
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Ingredients
 

Graham Cracker Crust:

Strawberry Pie Filing:

  • 1 3 oz. strawberry jello
  • cup boiling water
  • ½ cup ice cubes
  • 8 ounces Cool Whip topping, thawed
  • 2 cups fresh strawberries, thinly sliced

Instructions
 

MAKE PIE CRUST

  • Premade Graham Cracker Pie Crust:
    If you are using a premade graham pie crust, just skip this step!
  • In a large bowl, mix in graham cracker crumbs, sugar, ground cinnamon, and melted butter until the crust forms.
  • Spray a 9-inch spring-form pan with non-stick baking spray. Add graham cracker crumbs to the bottom of the pan. Using the bottom of a spoon or measuring cup, press the graham cracker crumbs evenly to the bottom and sides of the pan. Press graham cracker crust into a 9-inch spring-form pan. Place the pie crust in the refrigerator.

MAKE PIE FILLING

  • In a small saucepan, boil only 2/3 cup of water. DO NOT FOLLOW THE DIRECTIONS ON THE BACK OF THE GELATIN MIX!
  • In a large bowl, add boiling water and gelatin powder. Add the ice cubes to cool down the jello mixtures and whisk gelatin powder until completely dissolved and foamy.
  • TIP: Let the gelatin mixture sit for 10-15 minutes in the refrigerator to thicken slightly before you add the cool whip otherwise the pie won’t set up.
  • Add cool whip topping to the gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries.
  • Add strawberry pie filling to the pie crust. Refrigerate for at least 8 hours or overnight for best results. Top with cool whip and a sliced strawberry.

Notes

  • Blueberries. Add in some fresh blueberries as well, which makes a perfect red, white, and blue dessert for your Memorial Day or 4th of July.
  • Premade Crust. I love to make a homemade graham cracker crust but sometimes I just don’t have the time. You can use a pre-made graham cracker crust to make it super easy.
  • Setting Pie: Make sure to add the hot water to the gelatin and let it dissolve. Let it sit for about 10-15 minutes to let it thicken slightly before you add the cool whip. If you don’t, it won’t set up and it will be runny/soupy. 
  • Chilling Time It’s super important to allow at least 8 hours for this pie to set in the refrigerator before serving. For best results, I like to let the pie chill overnight.
  • Store. Assembled pie in the refrigerator for at least 8 hours before serving. Store leftover pie loosely covered with plastic wrap for 3-4 days.
  • Freeze. You can freeze this pie for up to 1 month and serve it frozen or thaw it and serve it. Once thawed the consistency of the pie may vary. Once frozen, it’s better to serve frozen.
Calories: 295kcal, Carbohydrates: 43g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 236mg, Potassium: 172mg, Fiber: 2g, Sugar: 31g, Vitamin A: 267IU, Vitamin C: 42mg, Calcium: 52mg, Iron: 1mg
Cuisine: American
Course: No-Bake
Author: Jennifer
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