This No Bake Strawberry Cream Pie is so much fun, I get to play with graham crackers, jello, and whipped cream as well as snacking on the fresh strawberries while I slice them!
Better yet, it's even more fun to eat! I love the cinnamon graham cracker crust and the jello cream layer with the cut strawberries in it, plus the whipped cream layer makes for stunning slices and a very complimentary fork full of flavors.
For the graham cracker crust you will need graham cracker crumbs (pre-packaged or crush your own), sugar, cinnamon and melted butter. I used my stand mixer and mixed the dry ingredients before adding the melted butter.
Transfer the crust mix to a well buttered 9 inch springform pan and press the crust down to make an even bottom layer, and I pushed up a bit of a built up edge along the outside ring of the pan.
Once the crust is in place, refrigerate the pan and crust.
While the crust is in the refrigerator, prepare the strawberry filling by combining the strawberry jello and boiling water in a large mixing bowl.
Stir the jello until the granules are completely dissolved before adding the cold water and ice cubes.
Once the cold water and ice has been added, keep stirring until the the jello has thickened slightly.
Next, stir in the Cool Whip and whisk until it reaches a light and fluffy appearance then stir in the chopped strawberries.
Add the strawberry filling mixture on top of the graham cracker crust (using sliced strawberries along the edge is optional) and refrigerate for 6 hours, keep refrigerated longer if needed until the strawberry filling has thickened.
In the last step you could use store bought Cool Whip (you would need about 4 cups worth, or two of the large 16 oz Cool Whip containers) or you can make your own Chantilly cream as pictured here.
Chantilly cream is whipped cream that has been sweetened, typically with vanilla. For our version we are adding both confectioners sugar and vanilla extract that we will add to the 2 cups of heavy cream to make the 4 cups of Chantilly cream (heavy cream doubles in volume when whipped).
Begin with refrigerating the bowl that you will be using, either your stand mixer bowl or large mixing bowl if using a hand mixer. Once the bowl is cold, add the heavy cream and vanilla and whip on low speed bubbles form then on medium speed until the cream starts to thicken. Gradually add the confectioners sugar and keep whipping until soft peaks are formed. Since we are adding to the pan and then refrigerating, the soft peaks will work.
Add the cream layer on top of the strawberry filling, top with sliced strawberries and return your no bake strawberry cream pie to the refrigerator to chill for at least an hour before removing the springform ring. You could also use stabilized whipped cream (use the Chantilly cream instructions but add 1 tablespoon softened cream cheese - I usually whip my cream cheese before adding to the thickened whipped cream) for this layer, but I would still have refrigerated that version to completely 'gel' everything in place.
*For easier removal from the springform pan (especially if you lined the ring with strawberry slices as pictured, use cling wrap to line the inside of the pan and butter the bottom portion of the cling wrap where it will touch the graham cracker crust.
📖 Recipe Card
No Bake Strawberry Jello Cream Pie
- 1 box Cherry Jello 3oz box plus ⅔ cup boiling water and 1 cup ice water
- 8 oz Cool Whip or similar whipped topping
- 1 premade graham cracker crust
- Whisk together jello and boiling water until fully dissolved, in a large bowl. Stir in cold water.
- Whisk in cool whip and refrigerate mixture for 30 minutes.
- Scoop chilled pie filling into the pre-made crust.
- Return to refrigerator for 3-4 hours, or until fully set.
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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!