This no-bake, light and fluffy pie combines sweet strawberries with creamy Cool Whip, creating a refreshing dessert perfect for any occasion. It’s easy to make and bursting with fresh, fruity flavor, making it one of my favorite go-to treats when I want something simple but impressive.
Ingredients
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla extract
1/2 cup sugar
1 tub (8 oz) Cool Whip, thawed
1 pre-made graham cracker crust
1/4 cup strawberry jam or preserves
1 cup fresh strawberries, sliced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Gently fold in the thawed Cool Whip until well combined.
Spoon the mixture into the pre-made graham cracker crust and smooth the top with a spatula.
In a small saucepan, heat the strawberry jam over medium heat until it melts and becomes syrup-like. Allow it to cool slightly.
Arrange the sliced fresh strawberries on top of the pie.
Drizzle the melted strawberry jam over the strawberries.
Refrigerate the pie for at least 3 hours or until fully chilled and set.
Slice and serve chilled for a refreshing, delicious dessert.
Servings and timing
This recipe makes about 8 servings.
Prep time is around 15 minutes, and although there’s no cooking time, I recommend chilling the pie for at least 3 hours to let it set perfectly. The total time before serving is approximately 3 hours and 15 minutes.
Variations
Sometimes I like to swap fresh strawberries with other fresh berries like blueberries or raspberries for a mixed berry version. For a tangier twist, adding a bit of lemon zest to the cream cheese mixture gives the pie a nice zing. You can also use a chocolate cookie crust instead of graham cracker for a richer base. If I want a more intense strawberry flavor, I mix some finely chopped strawberries into the filling before spreading it in the crust.
Storage/Reheating
I store this pie covered in the refrigerator to keep it fresh and creamy—it holds well for up to 3 days. Since it’s a no-bake, chilled dessert, reheating isn’t necessary or recommended. Just keep it cold and serve straight from the fridge for the best texture and flavor.
FAQs
Can I use frozen strawberries instead of fresh?
I prefer fresh strawberries for the best texture and flavor, but if I only have frozen, I thaw and drain them well to avoid excess moisture in the pie.
Is it possible to make this pie ahead of time?
Absolutely. I usually make it a day ahead to give it plenty of time to chill and set fully, which actually improves the flavors.
Can I substitute Cool Whip with homemade whipped cream?
Yes, homemade whipped cream works well, but the pie might be less stable and softer, so I chill it a bit longer before serving.
What if I don’t have a graham cracker crust?
You can easily make your own crust with crushed graham crackers, melted butter, and a bit of sugar pressed into a pie pan, or use a cookie crust of your choice.
Can I add other flavors to the filling?
Definitely! Adding a teaspoon of almond extract or a tablespoon of lemon juice can change up the flavor profile nicely without overpowering the strawberry.
Conclusion
Strawberry Cool Whip Pie is one of those desserts I always keep in my recipe arsenal for its ease and deliciousness. It’s perfect when I want a light, fruity treat without fussing over baking or complicated steps. Whether for family dinners, picnics, or potlucks, this pie never disappoints—and I hope it becomes a favorite in your kitchen too.
Recipe:
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Strawberry Cool Whip Pie
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A no-bake, light and fluffy pie combining sweet strawberries with creamy Cool Whip and a crunchy graham cracker crust, perfect for a refreshing dessert.
Ingredients
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 tub (8 oz) Cool Whip, thawed
1 pre-made graham cracker crust
1 cup fresh strawberries, sliced
1/4 cup strawberry jam or preserves
Instructions
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Gently fold in the thawed Cool Whip until well combined.
- Spoon the mixture into the pre-made graham cracker crust and smooth the top with a spatula.
- In a small saucepan, heat the strawberry jam over medium heat until it melts and becomes syrup-like. Allow it to cool slightly.
- Arrange the sliced fresh strawberries on top of the pie.
- Drizzle the melted strawberry jam over the strawberries.
- Refrigerate the pie for at least 3 hours or until fully chilled and set.
- Slice and serve chilled for a refreshing, delicious dessert.
Notes
This pie can be made a day ahead to improve flavor and allow it to set fully.
Substitute fresh strawberries with other berries like blueberries or raspberries for a mixed berry variation.
Adding lemon zest to the cream cheese mixture gives a tangy twist.
A chocolate cookie crust can be used instead of graham cracker crust for a richer flavor.
Store covered in the refrigerator for up to 3 days; reheating is not recommended.
Homemade whipped cream can replace Cool Whip but may result in a softer pie that needs longer chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
