No-Bake Strawberry Jello Pie (Printer-Friendly Version)
# What You'll Need:
→ For the Crust
01 -
1 ¼ cups graham cracker crumbs (about 9 full size crackers)
02 -
2 tablespoons granulated sugar
03 -
⅓ cup unsalted butter, melted
→ For the Filling
04 -
1 box (3.4 ounce) strawberry jello mix
05 -
¾ cup boiling water
06 -
1 cup cold water
07 -
12 ounce Cool Whip, thawed
→ For the Garnish
08 -
Whipped cream (optional)
09 -
Fresh strawberries (optional)
# Let's Cook!:
01 -
In a food processor, pulse graham crackers into fine crumbs. Add sugar and pulse a few times. Add melted butter and pulse until crumbly.
02 -
Pour mixture into a 9-inch pie plate. Using the bottom of a measuring cup, or the palm of your hand, firmly flatten and compress the crumb mixture. Press the crust up the sides of the dish first, making sure the crust is high enough to hold the filling, and then work on the flat surface.
03 -
Place the prepared crust in the freezer while making the filling. This helps it set and stay together better.
04 -
For the filling, stir the strawberry jello mix and boiling water together with a spoon or spatula in a large bowl until the jello mix has completely dissolved. Slowly add the cold water to the mix while continuing to stir.
05 -
Fold in the Cool Whip, and mix until everything is combined with no lumps. Make sure to take your time to ensure the mixture is completely lump-free.
06 -
Place the mixture in the refrigerator and chill for 30 minutes. Stir the mixture in case the whipped topping and jello have separated, then place it back in the refrigerator for another 30 minutes.
07 -
Take the jello mixture out of the refrigerator and stir again, scraping the bottom of the bowl, to make sure it's still well mixed. Pour the filling into the chilled graham cracker crust.
08 -
Place the pie back in the refrigerator for at least 4 hours, or until the filling has completely set. For best results, chill overnight.
09 -
Top with whipped cream and fresh strawberries, if desired, and serve chilled.
# Recipe Notes:
01 -
Any flavor of gelatin can be used, but regular jello works better than sugar-free varieties.
02 -
Be sure to dissolve the jello powder completely in hot water to avoid flecks of color in your filling.
03 -
A deep pie plate works best for this recipe. You can also use a 9-inch springform pan.
04 -
For a crust-free option, pour the filling into small cups or ramekins for individual strawberry mousse desserts.
05 -
Store in the refrigerator for up to 5 days or freeze for up to 3 months.