Strawberry Cool Whip Pie

Here is a detailed, step-by-step recipe for a classic Strawberry Cool Whip Pie. This is a no-bake, light, creamy dessert. Serves 8.

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Ingredients

• 1 pre-made graham cracker crust (9-inch)

• 1 package (3 oz) strawberry gelatin (such as Jell-O)

• 2/3 cup boiling water

• 1/2 cup cold water

• 1 container (8 oz) Cool Whip, thawed

• 1 cup fresh strawberries, finely chopped
  (optional but recommended for texture)

• Extra sliced strawberries for topping (optional)

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Step 1: Dissolve the Gelatin

1. Place the strawberry gelatin powder into a medium mixing bowl.

2. Pour 2/3 cup boiling water over the gelatin.

3. Stir continuously for 2 minutes until fully dissolved.
   Make sure no granules remain.

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Step 2: Add Cold Water and Cool

1. Stir in 1/2 cup cold water.

2. Let the mixture sit at room temperature for 10–15 minutes.
   It should cool but not begin to fully set.

If it thickens too much, stir gently until smooth.

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Step 3: Fold in Cool Whip

1. Add the entire container of thawed Cool Whip to the cooled gelatin mixture.

2. Gently fold together using a spatula.

3. Continue folding until fully combined and evenly pink.

Do not whisk aggressively; folding keeps the texture light and fluffy.

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Step 4: Add Fresh Strawberries (Optional)

1. Gently fold in chopped fresh strawberries.

2. Mix just until evenly distributed.

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Step 5: Fill the Crust

1. Spoon the mixture into the graham cracker crust.

2. Spread evenly using a spatula.

3. Smooth the top.

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Step 6: Chill

1. Refrigerate for at least 4 hours.
   For best results, chill overnight.

2. Pie should be fully set and firm before slicing.

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Step 7: Garnish and Serve

1. Top with additional sliced strawberries if desired.

2. Add a dollop of extra Cool Whip on each slice.

3. Slice with a sharp knife, wiping between cuts for clean slices.

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Tips for Best Results

• Make sure Cool Whip is fully thawed before mixing.

• Do not skip cooling the gelatin slightly before adding Cool Whip.

• For cleaner slices, chill overnight.

• Keep refrigerated until serving.

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Optional Variations

Strawberry Cream Cheese Version:

• Beat 4 oz softened cream cheese until smooth.

• Mix into the gelatin before folding in Cool Whip.

• This makes a richer, cheesecake-style pie.

Chocolate Strawberry Version:

• Use a chocolate cookie crust instead of graham cracker.

Fresh Strawberry Boost:

• Add 1–2 tablespoons strawberry puree for stronger fruit flavor.

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Storage

• Store covered in refrigerator up to 3 days.

• Do not leave at room temperature for extended periods.

• Can be frozen for a firmer, icebox-style dessert.