I love that this pie is entirely no-bake, which means I don’t have to heat up the kitchen. It comes together in just a few minutes of mixing and a few hours of chilling. The strawberry Jello adds a burst of fruity flavor, while the cream cheese and Cool Whip make it light and smooth. It’s one of those desserts that looks beautiful and tastes even better—and it’s always a hit at gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 package (8 oz) cream cheese, softened
1 container (8 oz) Cool Whip or whipped topping, thawed
1 package (3 oz) strawberry-flavored Jello
1 graham cracker crust (store-bought or homemade)
Optional garnish: whipped cream and fresh strawberries
Directions
I start by boiling ½ cup of water. In a mixing bowl, I dissolve the strawberry Jello completely in the hot water, stirring until smooth. I let it cool slightly before moving on.
I add the softened cream cheese to the Jello mixture and beat it with a hand or stand mixer until smooth and well blended.
Using a spatula, I gently fold in the Cool Whip until the mixture becomes fluffy and evenly combined.
I pour the mixture into the graham cracker crust and spread it evenly across the top.
I refrigerate the pie for 2–3 hours, or until it’s fully set and firm.
Just before serving, I like to top it with extra whipped cream and sliced fresh strawberries for a beautiful finish.
Servings and timing
This recipe makes 8 slices. Prep time: 15 minutes Chill time: 2–3 hours Total time: About 3 hours 15 minutes
Variations
I sometimes use raspberry or cherry Jello for a different flavor twist.
When I want a homemade crust, I mix crushed graham crackers with melted butter and press it into a pie dish.
For extra texture, I’ve added finely chopped strawberries to the filling before chilling.
I occasionally use a chocolate cookie crust for a fun twist—it pairs surprisingly well with the strawberry filling.
If I want a lighter version, I use reduced-fat cream cheese and light whipped topping.
storage/reheating
I store this pie covered in the refrigerator for up to 3 days. It holds its shape well and stays fresh as long as it’s kept chilled. I don’t recommend freezing it, as the texture of the whipped topping may change once thawed. This pie is meant to be served cold, so no reheating is necessary.
FAQs
Can I make this pie ahead of time?
Yes, I often make it the night before. It sets beautifully overnight and is ready to serve the next day.
What if I don’t have Cool Whip?
I use any store-bought whipped topping, or I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
Can I use a homemade crust?
Absolutely. I mix 1½ cups of crushed graham crackers with 6 tablespoons of melted butter, press it into a pie dish, and chill it before adding the filling.
Is it okay to use low-fat cream cheese?
Yes, I’ve used both full-fat and low-fat cream cheese in this recipe, and both work well. Just make sure it’s fully softened for smooth mixing.
How do I keep the filling from being lumpy?
I make sure the cream cheese is completely softened before mixing. That way, it blends smoothly with the Jello and avoids lumps.
Conclusion
This Strawberry Cream Cheese Jello Pie is a dreamy no-bake dessert that I can rely on whenever I need something quick, cool, and crowd-pleasing. It’s fruity, fluffy, and just the right balance of sweet and tangy. Whether I’m serving it for a summer BBQ or bringing it to a potluck, it always disappears fast—and I never mind making another one.
This no-bake strawberry cream cheese Jello pie is creamy, fruity, and perfect for summer. Made with Cool Whip and a graham cracker crust for the easiest dessert ever.
Author:Sarah
Prep Time:15 minutes
Total Time:~3 hours
Yield:8 slices
Category:Dessert, No-Bake
Method:No-Bake, Chill
Cuisine:American
Diet:Vegetarian
Ingredients
1 package (8 oz) cream cheese, softened
1 container (8 oz) Cool Whip or whipped topping, thawed
1 package (3 oz) strawberry-flavored Jello
1 graham cracker crust (store-bought or homemade)
Optional Garnish: Whipped cream and fresh strawberries
Instructions
Dissolve Jello:
Boil 1/2 cup of water. In a medium mixing bowl, dissolve the strawberry Jello, stirring until fully dissolved. Let it cool slightly.
Mix in Cream Cheese:
Add softened cream cheese to the Jello mixture. Beat using a hand or stand mixer until smooth and well blended.
Fold in Whipped Topping:
Gently fold in the Cool Whip until the mixture is fluffy, smooth, and evenly combined.
Assemble the Pie:
Pour the filling into the graham cracker crust and spread evenly. Smooth the top with a spatula.
Chill:
Refrigerate for 2–3 hours, or until the pie is fully set. For best results, chill overnight.
Garnish & Serve:
Top with whipped cream and fresh strawberries just before serving.
Notes
Fully soften the cream cheese before mixing to prevent lumps.
Fold gently to keep the filling light and airy.
This pie can be made a day ahead and chilled overnight.
Customize with different Jello flavors like raspberry or cherry for fun variations.
