Strawberry Cool Whip Pie

Hey, friend! Let’s whip up a dessert that’s as easy as it is dreamy: Strawberry Cool Whip Pie! This no-bake pie is a creamy, fluffy slice of heaven, bursting with sweet strawberry flavor and nestled in a buttery graham cracker crust. It’s perfect for summer BBQs, potlucks, or when you’re craving something light and refreshing without turning on the oven. I love making this when I need a quick, crowd-pleasing treat that feels festive—those vibrant strawberries always steal the show. Inspired by recipes like those on The Country Cook and Delish, this pie is a breeze to throw together and looks as good as it tastes. Serve it chilled with a dollop of whipped cream, and watch everyone dive in. Ready to make this pink perfection? Let’s get started!

Why You’ll Love This Recipe

• No-bake ease: Just mix, chill, and serve—no oven needed, perfect for hot days.
• Sweet and refreshing: Juicy strawberries and fluffy Cool Whip create a light, summery vibe.
• Quick to make: About 15 minutes of prep, plus chilling time, for a stunning dessert.
• Crowd-pleaser: Its creamy, fruity goodness is a hit with kids, adults, and dessert lovers.
• Versatile: Great for parties, holidays, or a simple weeknight treat.
• Budget-friendly: Uses affordable ingredients like Cool Whip and store-bought crust.
• Customizable: Swap strawberries for other berries or add a chocolate drizzle for fun.

Ingredients You’ll Need

• Graham cracker crust: Store-bought or homemade for a buttery, crunchy base.
• Fresh strawberries: Hulled and chopped for bright, juicy flavor—frozen work in a pinch.
• Cool Whip: Thawed for that fluffy, creamy texture—generic whipped topping works too.
• Strawberry Jell-O mix: Adds sweet strawberry flavor and helps the filling set.
• Sweetened condensed milk: For rich, creamy sweetness that binds the filling.
• Lemon juice: Freshly squeezed to balance the sweetness with a hint of tang.
• Vanilla extract: A touch for warmth and depth in the filling.
• Whipped cream (optional): For garnish, either homemade or from a can.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Strawberry Cool Whip Pie (Step-by-Step Instructions)

Step 1: Prep the Strawberries

Wash and hull 1 ½ cups fresh strawberries, then chop into small pieces for even distribution in the filling. Pat dry with paper towels to remove excess moisture. Set aside. Pro tip: Smaller pieces blend better in the filling, but leave a few larger chunks for texture if you like.

Step 2: Mix the Filling

In a large mixing bowl, whisk together one 14-ounce can sweetened condensed milk, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until smooth. Add one 3-ounce package strawberry Jell-O mix (dry, not prepared) and stir until fully combined. Gently fold in one 8-ounce tub thawed Cool Whip until no streaks remain, then fold in the chopped strawberries. Note: Fold gently to keep the Cool Whip airy—overmixing can deflate it.

Step 3: Fill the Crust

Pour the strawberry filling into a 9-inch store-bought graham cracker crust, spreading evenly with a spatula to smooth the top. If making a homemade crust, combine 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, and ¼ cup sugar, press into a pie pan, and chill before filling. Tip: Tap the pie gently on the counter to release air bubbles for a smooth set.

Step 4: Chill the Pie

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for the best set. The filling should be firm but creamy when sliced. Heads-up: Don’t rush the chilling—less than 4 hours may result in a runny pie.

Step 5: Garnish and Serve

Before serving, garnish with a dollop of whipped cream and a few fresh strawberry slices for a pretty touch. Slice into 8 wedges with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled. Pro tip: For extra flair, drizzle with melted chocolate or sprinkle with crushed freeze-dried strawberries.

Helpful Tips

• Meal prep it: Make the pie up to 2 days ahead and store covered in the fridge. Add garnishes just before serving to keep them fresh. You can also prep the filling and crust separately a day ahead and assemble before chilling.
• Storage: Store leftovers covered in the fridge for up to 4 days. Freeze the whole pie or slices, wrapped tightly in plastic wrap and foil, for up to 2 months—thaw in the fridge overnight before serving.
• Reheating: No reheating needed! Serve chilled for the best texture. If frozen, let thaw in the fridge to avoid a soggy crust.
• Perfect pairings: Pair with iced tea, lemonade, or a sparkling rosé for a summery vibe. Serve with a fruit salad or vanilla ice cream for a full dessert spread.
• Creative twists:
• Swap strawberries for raspberries or blueberries for a different berry vibe.
• Use a chocolate or Oreo crust for a decadent twist.
• Add a layer of sliced bananas or peaches under the filling for extra fruitiness.
• Mix in ¼ cup mini chocolate chips or white chocolate shavings for sweetness.
• Top with a meringue or toasted coconut for a fancy finish.
• Avoid runny pie: Chill for at least 4 hours, and don’t skip patting the strawberries dry. If using frozen strawberries, thaw and drain thoroughly to prevent excess liquid.

Frequently Asked Questions (FAQs)

Can I make this pie ahead of time?
Yes! Make up to 2 days ahead and store covered in the fridge. Add whipped cream or fresh strawberry garnishes just before serving for the freshest look.

Can I freeze Strawberry Cool Whip Pie?
Absolutely! Freeze the whole pie or slices, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw in the fridge overnight before serving to keep the crust crisp.

What if I don’t have fresh strawberries?
Use frozen strawberries, thawed and drained well, but fresh is best for flavor and texture. Pat dry to avoid a watery filling, and reduce to 1 ¼ cups since frozen berries shrink.

Can I make this dairy-free or gluten-free?
For dairy-free, use coconut condensed milk, dairy-free whipped topping, and a dairy-free crust. For gluten-free, use a gluten-free graham cracker crust and check Jell-O mix for gluten-free certification.

Why is my pie not setting?
If it’s runny, it may not have chilled long enough (aim for 4+ hours) or had too much liquid from strawberries. Ensure strawberries are dry, and don’t skip the Jell-O mix—it helps the filling firm up.

Your love for indulgent, crowd-pleasing desserts like the Reese’s Peanut Butter Earthquake Cake and Strawberry Shortcake Oreo Balls tells me you’ll flip for this creamy, fruity pie. I’m obsessed with making this for summer get-togethers or when I need a no-fuss dessert that looks like I spent hours. I love serving it chilled with a tall glass of lemonade and a few extra strawberries on the side. Give it a try for your next party or sweet craving, and let me know in the comments how it turns out—I’d love to hear if you kept it classic or added a chocolatey twist!

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