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This no-bake strawberry cream cheese Jello pie is wonderfully light and creamy, bursting with fresh fruity flavor that makes it a favorite anytime you want a sweet but not-too-heavy dessert. The simple graham cracker crust supports the airy filling perfectly, making this pie an easy go-to for summer gatherings or any festive occasion.
I first made this recipe on a hot summer day when the oven felt unbearable, and it became an instant hit with my family, especially the kids who love the fluffy texture and bright strawberry flavor.
Ingredients
- One package of cream cheese: softened to room temperature so it blends smoothly and creates a rich base
- One container of Cool Whip or similar whipped topping: thawed, for that airy, light whipped texture
- One package of strawberry-flavored Jello: which brings sweetness and a vibrant fruity color
- One graham cracker crust: either store-bought for ease or homemade for extra crunch and buttery flavor
- Optional garnishes: like whipped cream and fresh strawberries for an extra pop of creaminess and freshness on top
Step-by-Step Instructions
- S dissolve the Jello:
- Boil half a cup of water and pour into a medium bowl with the strawberry Jello. Stir consistently until it has completely dissolved and the liquid is smooth. Let it cool just enough so it is not hot to touch but still liquid.
- S blend cream cheese with the Jello:
- Add the softened cream cheese to the cooled Jello mixture. Using a hand or stand mixer, beat on medium speed until the mixture is perfectly smooth and creamy with no lumps visible.
- S fold in the whipped topping:
- Gently fold the Cool Whip into the cream cheese Jello mix, careful to keep it airy and light. Continue folding until the mixture looks evenly combined and fluffy.
- S fill the crust and chill:
- Pour the filling into your graham cracker crust and spread it out evenly with a spatula. Smooth the surface nicely, cover, and place in the refrigerator for two to three hours to chill until fully set and sliceable.
- S garnish and serve:
- When the pie is firmly chilled, add dollops of whipped cream and scatter sliced fresh strawberries across the top just before serving for a pretty, inviting finish.
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Storage tips
Keep the pie covered tightly with plastic wrap or in an airtight container in the fridge. It will last up to three days best enjoyed cold. If you want to freeze, wrap tightly but note the texture may change slightly once thawed.
Ingredient substitutions
You can swap Cool Whip for fresh whipped cream for a richer, less processed version. If strawberry Jello is unavailable, raspberry or cherry flavors can also work nicely. For the crust, crushed gingersnap cookies can add a nice spicy twist.
Serving suggestions
Serve slices chilled with extra fresh berries on the side or a drizzle of fruit coulis. It pairs nicely with a cup of hot tea or a sparkling lemonade for a refreshing finish.
Cultural context
Cream cheese and Jello pies became popular in American homes in the mid-20th century as quick and easy desserts that could be made without an oven. They hold a nostalgic place at family picnics and holiday gatherings for many.
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Frequently Asked Questions
- → Can I make the graham cracker crust from scratch?
Yes, graham cracker crusts are simple to make by combining crushed graham crackers with melted butter and pressing into the pan before chilling.
- → How long does the pie need to chill?
Refrigerate the pie for 2–3 hours or until it is firm and set to ensure proper texture and flavor melding.
- → What can I use instead of Cool Whip?
You can substitute with whipped heavy cream or any similar whipped topping for a creamy, light texture.
- → Is it necessary to boil water for the gelatin?
Yes, boiling water is required to fully dissolve the strawberry gelatin, creating a smooth base for the filling.
- → Can I add fresh strawberries inside the filling?
Fresh strawberries can be folded in gently or used as garnish. Adding them inside may add extra moisture affecting the set.