What the heck is this?

This is the ultimate no-bake dessert that’s as easy as it gets and totally irresistible. Imagine a creamy, fluffy strawberry filling piled into a buttery graham cracker crust, topped with a generous layer of Cool Whip. It’s cold, sweet, and refreshing — perfect for when you want a dessert that’s light but satisfying. You can make this pie in under 30 minutes, then let it chill while you kick back and relax. Whether you’re hosting a party or just craving something sweet, this pie is here to steal the show without any of the fuss.

Why You’ll Love This Recipe

It’s super easy and no-bake — literally no oven required.
It’s light, fluffy, and creamy with that classic Cool Whip texture.
Strawberries make it fresh, fruity, and just a little bit indulgent.
The graham cracker crust adds a perfect crunchy contrast.
It’s a crowd-pleaser that’ll have everyone asking for seconds.
Can be made ahead of time and chilled for maximum flavor.

The Good Stuff You’ll Need

For the Crust
1 1/2 cups graham cracker crumbs (about 10 graham crackers crushed)
1/4 cup granulated sugar
1/2 cup butter, melted

For the Filling
1 (8 oz) tub of Cool Whip (or whipped topping)
1 (8 oz) package of cream cheese, softened
1/2 cup powdered sugar
1 (6 oz) box of strawberry Jell-O (the gelatin, not pudding)
1 cup boiling water
1 1/2 cups strawberries, chopped (fresh or frozen)

Let’s Do This

Step 1: Make the Crust
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch pie dish to form an even crust. Chill in the fridge while you prepare the filling.

Step 2: Prepare the Strawberry Gelatin
In a separate bowl, combine the strawberry Jell-O and boiling water. Stir until the gelatin is completely dissolved, then let it cool for a few minutes.

Step 3: Make the Filling
In a large bowl, beat together the softened cream cheese and powdered sugar until smooth. Add the Cool Whip and continue to mix until creamy. Gradually add in the cooled strawberry gelatin and stir until well combined. Fold in the chopped strawberries.

Step 4: Fill the Pie
Pour the strawberry filling mixture into the chilled graham cracker crust, spreading it evenly. Use a spatula to smooth the top.

Step 5: Chill and Serve
Cover the pie with plastic wrap and chill it in the fridge for at least 4 hours, or until firm. Once chilled, slice and serve!

Serving Suggestions

Top with extra Cool Whip or fresh strawberry slices for a pretty finish.
Serve with a side of vanilla ice cream for a little extra indulgence.

Switch It Up

Berry-licious: Try swapping out the strawberries for other berries like blueberries, raspberries, or blackberries.
Tropical Twist: Use pineapple-flavored gelatin and add crushed pineapple for a tropical vibe.
Chocolate Lovers: Drizzle some melted chocolate over the top for a sweet chocolate-strawberry combo.

Make-Ahead Tips

This pie is perfect for making ahead! You can prepare it the night before, then just pop it in the fridge to chill overnight.
Store leftovers in the fridge for up to 3 days.

Questions People Actually Ask

Q: Can I use a store-bought pie crust?
A: Yes! If you’re short on time, a pre-made graham cracker crust will work just fine.

Q: Can I use frozen strawberries?
A: Absolutely! Just thaw and drain them before adding to the filling.

Q: How long can I keep this in the fridge?
A: It’s best within 3 days, but it’ll last up to 5 days in the fridge if needed.

Strawberry Cool Whip Pie: The Sweetest No-Bake Treat

Author: Tyla
Total Time: 15 minutes
Yield: 6–8 servings

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Ingredients