Strawberry Cool Whip Pie

Strawberry Cool Whip Pie is a light, creamy, and refreshing no-bake dessert that’s perfect for warm days and quick cravings. With a fluffy strawberry filling made from whipped topping, gelatin, and sweetened condensed milk, all nestled in a buttery graham cracker crust, this pie is easy to make and always a hit. I love how pretty it looks and how little effort it takes to prepare.

Why You’ll Love This Recipe

I love this pie because it only takes a few ingredients and barely any time to make. It’s cold, sweet, and fluffy—like a cross between a mousse and a cheesecake. The strawberry flavor is fresh and fruity without being overpowering, and the texture is incredibly smooth. It’s great for parties, potlucks, or just keeping in the fridge for a cool treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker pie crust (store-bought or homemade)
strawberry gelatin (Jell-O)
boiling water
sweetened condensed milk
Cool Whip (thawed)
fresh strawberries (chopped, optional)
extra whipped topping or sliced strawberries for garnish (optional)

Directions

1. I dissolve the strawberry gelatin in boiling water and let it cool for a few minutes.

2. In a large bowl, I whisk together the cooled gelatin and sweetened condensed milk until smooth.

3. I gently fold in the Cool Whip until the mixture is light and creamy.

4. If I’m using chopped strawberries, I fold them in now.

5. I pour the filling into the graham cracker crust and smooth the top.

6. I refrigerate the pie for at least 4 hours, or until it’s set and firm.

7. Right before serving, I like to top it with extra whipped topping and fresh strawberries for a decorative 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

Sometimes I swap the strawberry gelatin for raspberry or cherry for a fun twist. I’ve also used a chocolate cookie crust instead of graham cracker for a different flavor combination. For a tangy touch, I stir in a little lemon or lime zest. When I want a lower-sugar version, I use sugar-free gelatin and light whipped topping.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days. It also freezes well—perfect for a frozen treat on hot days. To freeze, I cover the pie tightly and store it for up to 1 month. I let it thaw in the fridge for 30–45 minutes before slicing if I want a softer texture.

FAQs

Can I make this ahead of time?

Yes, I often make it a day in advance. It actually sets better and the flavors come together more as it chills.

What can I use instead of Cool Whip?

I sometimes use homemade whipped cream, but I stabilize it with a bit of powdered sugar or gelatin so it holds its shape in the pie.

Do I have to use fresh strawberries?

No, I’ve used frozen strawberries that are thawed and drained well. Just make sure they’re not too wet to keep the filling from getting runny.

How do I make a homemade graham cracker crust?

I mix about 1 ½ cups crushed graham crackers with 6 tablespoons melted butter and press it into a pie dish. I chill it for 30 minutes or bake it at 350°F (175°C) for 8–10 minutes if I want it firmer.

Is the pie super sweet?

It’s sweet but not overwhelming. The Cool Whip and gelatin balance the richness of the condensed milk, making it light and easy to enjoy.

Conclusion

Strawberry Cool Whip Pie is one of those go-to desserts I love to make when I need something simple, beautiful, and guaranteed to please a crowd. With just a few ingredients and no baking required, it’s an effortless way to bring a little joy and sweetness to any occasion. One slice and it’s easy to see why this pie is such a favorite.