Description
A light, airy, and refreshing no-bake strawberry jello pie layered in a crunchy graham cracker crust—perfect for hot summer days.
Ingredients
- 2/3 cup boiling water
- 3-ounce package strawberry gelatin
- 1 cup ice-cold water
- 16 oz frozen whipped topping, thawed
- Two 9-inch prepared graham cracker crusts
Instructions
- Dissolve the strawberry gelatin in 2/3 cup boiling water, stirring until clear.
- Stir in 1 cup ice-cold water, then fold in the thawed whipped topping once mixture begins to thicken.
- Chill the filling for about 30 minutes, then spoon it evenly into the prepared pie crusts.
- Refrigerate pies for at least 3 hours (or overnight) until fully set before serving.
Notes
- You can substitute raspberry or lime gelatin for a tangy twist.
- Add sliced fresh strawberries into the filling for extra flavor and texture.
- Homemade whipped cream can replace frozen whipped topping for a richer taste.
- Alternative crusts like shortbread or Oreo also work well.
- Pie is best refrigerated, not frozen, to maintain texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
