Strawberry Jello Pie
This Strawberry Jello Pie recipe has a graham crust, one amazing filling and whipped topping. Such a great combination.
Strawberry Jello Pie
Looking for more Strawberry Desserts?
- Mini Strawberry Cheesecake Bites
- Easy Strawberry Jello Poke Cake
- Chocolate Cake with Strawberry Filling and Ganache Topping
One of the bazillion things I love most about this time of year, is that berry prices start dropping. Through the winter months, they are horribly expensive here.
I always take full advantage of the lower prices and buying berries often, to bake with and also to eat fresh. I usually make No Bake Blackberry Cream Pie Recipe.
When thinking of a ‘Strawberry dessert recipe’ to feature this week, so many good ones came to mind. There’s so many delicious desserts with strawberries!
Yet, a friend suggested trying Strawberry Jello Pie, a dessert that she basically grew up with. On her urging, that is what I made.
The recipe consists of a graham crust, the filling and whip on top – a great combination. It is a fairly simple recipe, yet you do need to allow proper time for cooling, so it does need to be made hours before you can enjoy.
Also, it does melt quick, so it’s not a recipe that you’d want to take to a function. You’ll just have to enjoy this one at your home, all the more for you though!
Also try out Lemon Icebox Pie!
Strawberry Jello Pie
Ingredients
GRAHAM CRUST
- • honey graham crumbs
- • butter
STRAWBERRY JELLO FILLING
- • 1 {85g pkg} Strawberry Jello
- • 2/3 cup boiling water
- • 1 cup ice water
- • 2 cups whipped topping
TOPPING
- • 2 cups strawberries
- • 1 cup whipped topping
Instructions
- Make the Graham Crust in a pie plate as per the package directions {you’ll need butter for this}. Set aside and allow crust to completely cool.
- In a medium bowl, add the strawberry jello and whisk in 2/3 cup boiling water. Mix until the jello is disintegrated completely.
- Whisk in 1 cup of ice water until all the ice cubes have melted.
- Fold 1 cup of whipped topping into the strawberry jello until it is completely combined together. There may be a few small lumps when done, and that is alright.
- Chill the filling in the refrigerator for about 30-40 minutes until it’s thick enough to spoon out into the pie crust {but not longer}.
- Spoon the filling into the pie crust and place the pie with filling into the freezer for at least 2 hours.
- Garnish the pie with fresh sliced strawberries and pile on the whipped topping. Enjoy!
Hi Tammi, I REALLY wanted to make this pie, but I was confused because the ingredients list says use 1 c. whipping cream, but the recipe itself says to use whipped topping. (At the time I only had whipping cream….) Can you please explain which one to use? I really didn’t think 1 c. whipped topping would do it – 1 c. whipping cream turns into 2 c. whipped cream. Thanks!
Hi Suzanne! Thanks for noticing this, my apologies. I just double checked my recipe card and fixed the post. 🙂