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Strawberry Cream Cheese Jello Pie
Caroline

Strawberry Cream Cheese Jello Pie

This Strawberry Cream Cheese Jello Pie is a light, refreshing no-bake dessert with a creamy strawberry filling, fluffy whipped topping, and a graham cracker crust. Easy to make and perfect for spring and summer gatherings.
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Prep Time 15 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 8 oz Cool Whip or homemade whipped topping, thawed
  • 3 oz package strawberry Jello
  • 1 graham cracker crust (store-bought or homemade)
  • 1/2 cup boiling water
  • Optional garnish: whipped cream and fresh strawberries

Equipment

  • mixing bowl
  • hand or stand mixer
  • spatula
  • measuring cups
  • Pie dish (if making crust from scratch)

Method
 

  1. Boil ½ cup of water. In a mixing bowl, dissolve the strawberry Jello, stirring until fully dissolved. Let it cool slightly.
  2. Add softened cream cheese to the cooled Jello mixture. Beat with a hand or stand mixer until smooth and fully combined.
  3. Gently fold in the Cool Whip until the mixture is light, fluffy, and evenly blended.
  4. Pour the filling into the graham cracker crust. Spread evenly and smooth the top with a spatula.
  5. Refrigerate for 2–3 hours, or until the pie is fully set.
  6. Top with whipped cream and fresh strawberries before slicing and serving.

Notes

  • For a firmer texture, chill overnight before serving.
  • If using homemade crust, bake it for 8–10 minutes at 350°F before adding the filling, then let it cool completely.
  • This recipe works with sugar-free Jello for a lighter version.