Hey, y'all! If you're looking for an easy, light pie recipe, look no further than my Strawberry Jello Pie. Charmingly old-school, this recipe is sure to please for generations to come!

Strawberry Jello Pie

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Strawberry Jello Pie Ingredients

• 3 oz. strawberry jello mix
• ⅔ c. water
• 1 c. ice cold water
• 16 oz. cool whip, divided
• 9 in. graham cracker crust
• Fresh strawberries, for garnish

How to Make Strawberry Jello Pie

1. Bring the ⅔ cup of water to a boil. Remove from the heat and whisk in jello mix, stirring until dissolved.
2. Stir in the 1 cup ice cold water, and stir for 1-2 minutes as jello starts to thicken slightly.
3. Pour the jello mixture into a large mixing bowl, and whisk in 12 ounces of the cool whip (¾ of the 16 ounce container).
4. Move the mixture to the refrigerator for 30 minutes.
5. After 30 minutes, check the mixture and give it another whisk to make sure all of the jello and cool whip are incorporated.
6. Place back into the refrigerator for another 30 minutes.
7. Give the mixture a final stir, and pour into your prepared crust, careful not to over fill, discard any extra filling.
8. Place the pie into the refrigerator to set for at least 6 hours, or over night.
9. Serve with the remaining cool whip on top. Enjoy!

Pro Tips For Making This Recipe

1. Allow the pie to set in the refrigerator undisturbed to prevent any liquid separation; this will also allow the pie to obtain the needed consistency.

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Strawberry Jello Pie Recipe

Strawberry Jello Pie

JC Phelps

My Strawberry Jello Pie is charming old-school, easy-to-make, and so delicious. The perfect light pie recipe!

5 from 23 votes

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Prep Time 15 minutes mins

Refrigeration Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 139 kcal

Ingredients

  

1x2x3x

• 3 oz. strawberry jello mix
• ⅔ c. water
• 1 c. ice cold water
• 16 oz. cool whip divided
• 9 in. graham cracker crust
• Fresh strawberries for garnish

Instructions

 

• Bring the ⅔ cup of water to a boil. Remove from the heat and whisk in jello mix, stirring until dissolved.
• Stir in the 1 cup ice cold water, and stir for 1-2 minutes as jello starts to thicken slightly.
• Pour the jello mixture into a large mixing bowl, and whisk in 12 ounces of the cool whip (¾ of the 16 ounce container).
• Move the mixture to the refrigerator for 30 minutes.
• After 30 minutes, check the mixture and give it another whisk to make sure all of the jello and cool whip are incorporated.
• Place back into the refrigerator for another 30 minutes.
• Give the mixture a final stir, and pour into your prepared crust, careful not to over fill, discard any extra filling.
• Place the pie into the refrigerator to set for at least 6 hours, or over night.
• Serve with the remaining cool whip on top. Enjoy!

Notes

• Allow the pie to set in the refrigerator undisturbed to prevent any liquid separation; this will also allow the pie to obtain the needed consistency.

Nutrition

Calories: 139kcalCarbohydrates: 26gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 105mgPotassium: 65mgFiber: 0.3gSugar: 19gVitamin A: 99IUCalcium: 63mgIron: 0.1mg

Keyword strawberry jello pie

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My best,

JC