Creamy Strawberry Pie


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Cool Whip and gelatin thicken up this smooth dessert.

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  • 1 graham cracker crumb crust
  • 1 8 oz. container Cool Whip, thawed
  • 1 small box strawberry gelatin
  • 1 C. chopped strawberries
  • 2/3 C. boiling water
  • 1/2 C. cold water
  • Ice cubes

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In a large bowl, stir boiling water and gelatin for 2 minutes or until gelatin is completely dissolved. Mix cold water and ice cubes to make 1 1/4 C.; add to dissolved gelatin, stirring until slightly thickened. Stir in Cool Whip and strawberries with a whisk until smooth. Refrigerate for 15 minutes or until gelatin will mound. Spoon filling into pie crust and refrigerate until firm or about 4 hours. Garnish with fruit and serve.

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