Strawberry Pie 🍓
A light, refreshing no-bake pie with juicy glazed strawberries set in strawberry Jell-O over a buttery graham crust, finished with a fluffy layer of Cool Whip — the perfect easy dessert for warm days!
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Difficulty: Very Easy
- Servings: 8 people
Ingredients:
1 (9 inch) graham cracker crust
1 lb fresh strawberries, hulled and sliced (some halved for topping)
1 (3 oz) package strawberry Jell-O
1 cup boiling water
½ cup cold water
8 oz Cool Whip, thawed
Instructions:
- In a bowl, dissolve the strawberry Jell-O powder in the boiling water, stirring for about 2 minutes until fully dissolved.
- Stir in the cold water and let the mixture cool at room temperature for about 10 to 15 minutes, until slightly thickened but still pourable.
- Arrange the sliced fresh strawberries evenly in the bottom of the graham cracker crust.
- Slowly pour the slightly cooled Jell-O mixture over the strawberries, making sure it seeps between the slices and coats them evenly.
- Refrigerate the pie for at least 3 hours, or until the Jell-O layer is completely set.
- Once set, spread or pipe the Cool Whip generously over the top of the pie.
- Garnish with extra fresh strawberry slices if desired.
- Slice and serve chilled.
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Chocolate Pie
A rich, creamy no-bake chocolate pie with a smooth chocolate pudding-style filling set in a buttery graham crust, topped with a generous layer of fluffy Cool Whip — an easy dessert everyone will love!
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Difficulty: Very Easy
- Servings: 8 people
Ingredients:
1 (9 inch) graham cracker crust
1 (5.9 oz) package chocolate instant pudding/Jell-O mix
2½ cups cold milk
8 oz Cool Whip, thawed
Chocolate shavings or curls (optional, for garnish)
Instructions:
- In a large mixing bowl, whisk together the chocolate instant pudding mix and cold milk for about 2 minutes, until it thickens.
- Let the mixture sit for 5 minutes to fully set, then fold in about half of the Cool Whip until smooth and well combined, being careful not to deflate it.
- Pour the chocolate pudding mixture into the graham cracker crust, spreading it evenly with a spatula.
- Refrigerate the pie for at least 3 hours, or until the filling is fully set and firm.
- Once set, spread or pipe the remaining Cool Whip generously over the top of the pie.
- Garnish with chocolate shavings or curls if desired.
- Slice and serve chilled.
Vanilla Pie 🍮
A light, creamy no-bake vanilla pie with a smooth silky pudding filling set in a buttery graham crust, topped with a fluffy cloud of Cool Whip — simple, sweet, and irresistibly easy to make!
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Difficulty: Very Easy
- Servings: 8 people
Ingredients:
1 (9 inch) graham cracker crust
1 (3.4 oz) package vanilla instant pudding/Jell-O mix
2½ cups cold milk
8 oz Cool Whip, thawed
Vanilla wafer crumbs or shaved white chocolate (optional, for garnish)
Instructions:
- In a large mixing bowl, whisk together the vanilla instant pudding mix and cold milk for about 2 minutes, until it thickens.
- Let the mixture sit for 5 minutes to fully set, then fold in about half of the Cool Whip until smooth and well combined, being careful not to deflate it.
- Pour the vanilla pudding mixture into the graham cracker crust, spreading it evenly with a spatula.
- Refrigerate the pie for at least 3 hours, or until the filling is fully set and firm.
- Once set, spread or pipe the remaining Cool Whip generously over the top of the pie.
- Garnish with vanilla wafer crumbs or shaved white chocolate if desired.
- Slice and serve chilled.
Peach Pie 🍑
A sweet, no-bake peach pie with juicy peach slices set in a creamy vanilla filling over a buttery graham crust, topped with a fluffy layer of Cool Whip — a light and easy summer dessert everyone will love!
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Difficulty: Very Easy
- Servings: 8 people
Ingredients:
1 (9 inch) graham cracker crust
1 (3.4 oz) package vanilla instant pudding/Jell-O mix
2½ cups cold milk
8 oz Cool Whip, thawed
2 cups fresh peach slices (or canned, well-drained), divided
Instructions:
- In a large mixing bowl, whisk together the vanilla instant pudding mix and cold milk for about 2 minutes, until it thickens.
- Let the mixture sit for 5 minutes to fully set, then fold in about half of the Cool Whip until smooth and well combined, being careful not to deflate it.
- Arrange a layer of peach slices evenly across the bottom of the graham cracker crust, reserving some peach slices for the topping.
- Pour the vanilla pudding mixture over the peach layer, spreading it evenly with a spatula.
- Refrigerate the pie for at least 3 hours, or until the filling is fully set and firm.
- Once set, spread or pipe the remaining Cool Whip generously over the top of the pie.
- Decorate the top with the reserved fresh peach slices arranged in a circular or fanned pattern.
- Slice and serve chilled.
