Strawberry Cool Whip Pie
A light and refreshing no-bake dessert made with strawberry gelatin, Greek yogurt, Cool Whip, and a graham cracker crust—perfect for warm weather entertaining.
Servings
Ingredients
- 1 9-inch premade graham cracker crust (gluten-free if desired)
- 1 cup plain Greek yogurt whole milk preferred
- 1 3 oz package strawberry-flavored gelatin (such as Jell-O)
- 1 8 oz container frozen whipped topping, thawed (e.g., Cool Whip)
- ½ cup boiling water
- 1 cup ice cubes
- Optional toppings: Additional whipped topping sliced fresh strawberries
Instructions
Prepare Gelatin Base:
- In a large mixing bowl, combine the strawberry gelatin powder with ½ cup of boiling water. Stir thoroughly until the gelatin is completely dissolved.
Cool the Gelatin:
- Add 1 cup of ice cubes to the gelatin mixture and stir until the ice is mostly melted and the gelatin has cooled slightly.
Incorporate Yogurt and Whipped Topping:
- Add the Greek yogurt and half of the thawed whipped topping (approximately 4 ounces) to the gelatin mixture. Whisk together until the mixture is smooth, creamy, and well combined.
Assemble the Pie:
- Pour the prepared filling into the premade graham cracker crust. Smooth the surface with a spatula for an even finish.
Chill to Set:
- Place the pie in the refrigerator and chill for at least 4 hours or until fully set.
Garnish and Serve:
- Prior to serving, pipe or spoon the remaining whipped topping over the pie as desired. Garnish with sliced fresh strawberries or additional decorations if preferred. Keep refrigerated until ready to serve.
Notes
Simply use a certified gluten-free graham cracker crust, such as those by Mi-Del or homemade with gluten-free graham crackers. Ensure all other ingredients, including gelatin and whipped topping, are labeled gluten-free to avoid cross-contamination.