Description
A light and fluffy no-bake dessert made with strawberry gelatin, Cool Whip, and sweetened condensed milk in a graham cracker crust—perfect for summer gatherings and easy entertaining.
Ingredients
- 1 graham cracker pie crust (store-bought or homemade)
- 1 (3 oz) package strawberry gelatin (Jell-O)
- 1/2 cup boiling water
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub Cool Whip, thawed
- 1/2 cup chopped fresh strawberries (optional)
- Extra whipped topping or sliced strawberries for garnish (optional)
Instructions
- Dissolve strawberry gelatin in 1/2 cup boiling water. Let cool slightly.
- In a large bowl, whisk cooled gelatin with sweetened condensed milk until smooth.
- Gently fold in the Cool Whip until the mixture is light and creamy.
- If using, fold in chopped strawberries.
- Pour the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or until set and firm.
- Garnish with extra whipped topping and fresh strawberries before serving, if desired.
Notes
- Swap gelatin flavor for raspberry or cherry for a twist.
- Use a chocolate cookie crust for a different base.
- Add lemon or lime zest for a tangy touch.
- For a lower-sugar version, use sugar-free gelatin and light Cool Whip.
- Freeze for up to 1 month; thaw 30–45 minutes before serving for a softer texture.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 25g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
