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No-Bake Strawberry Cream Pie

Make this cool, creamy dessert for your next picnic or cookout! It's a crowd-pleaser that won't heat up your kitchen.
Prep Time30 mins
Cooling Time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: easy, no-bake, strawberry cream pie
Servings: 8


Graham Cracker Crust

  • cups graham cracker crumbs (9 sheets of graham crackers, pulverized)
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • cup butter melted

Strawberry Cream Filling

  • 3 oz packaged strawberry Jello
  • cup boiling water
  • ½ cup cold water
  • ½ cup ice cubes
  • 8 oz container Cool Whip
  • 1 lb fresh strawberries, sliced about 4 cups


For the Crust

  • Use a food processor or blender to pulverize the graham cracker crumbs.
  • Pour the crumbs into a bowl and add the ¼ cup of sugar, 1 teaspoon cinnamon, and ⅓ cup melted butter. Mix.
  • Pour the crumb mixture into a 9-inch pie plate. Press into the bottom and up the sides of the plate.
  • Place in the refrigerator to chill.

For the Filling

  • Pour the strawberry Jello powder into a large heat-proof bowl.
  • Pour the ⅔ cup boiling water into the Jello and stir until the Jello is dissolved.
  • Add ½ cup cold water and ½ cup ice cubes. Stir until the ice cubes are dissolved.
  • If the Jello is runny, put it in the refrigerator to set up just until it barely starts to jiggle.
  • Add the entire tub of Cool Whip to the Jello. Fold in.
  • Add the sliced strawberries and fold in.
  • Transfer the filling into the graham cracker crust.
  • Cover loosely with plastic wrap and refrigerate for at least six hours or overnight.


You can use store-bought crusts to save time, but all this filling won't fit in one of those shells! So if you use store-bought crusts, we suggest making two pies.