No Bake Strawberry and Cream Pie

[The Quacker Factory]

#150403

No Bake Strawberry and Cream Pie Recipe

Ingredients

GRAHAM CRACKER CRUST:

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon
• 6 tablespoons unsalted butter, melted

STRAWBERRY PIE FILING:

• 1 3 oz. strawberry jello
• ⅔ cup boiling water
• ½ cup ice cubes
• 8 ounces Cool Whip topping, thawed
• 2 cups fresh strawberries, thinly sliced

Directions

MAKE PIE CRUST

• Premade Graham Cracker Pie Crust: If you are using a premade graham pie crust, just skip this step!
• In a large bowl, mix in graham cracker crumbs, sugar, ground cinnamon, and melted butter until the crust forms.
• Spray a 9-inch spring-form pan with non-stick baking spray. Add graham cracker crumbs to the bottom of the pan. Using the bottom of a spoon or measuring cup, press the graham cracker crumbs evenly to the bottom and sides of the pan. Press graham cracker crust into a 9-inch spring-form pan. Place the pie crust in the refrigerator.

MAKE PIE FILLING

• In a small saucepan, boil only 2/3 cup of water. DO NOT FOLLOW THE DIRECTIONS ON THE BACK OF THE GELATIN MIX!
• In a large bowl, add boiling water and gelatin powder. Add the ice cubes to cool down the jello mixtures and whisk gelatin powder until completely dissolved and foamy.
• TIP: Let the gelatin mixture sit for 10-15 minutes in the refrigerator to thicken slightly before you add the cool whip otherwise the pie won’t set up.
• Add cool whip topping to the gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries.
• Add strawberry pie filling to the pie crust. Refrigerate for at least 8 hours or overnight for best results. Top with cool whip and a sliced strawberry.

NOTES

Blueberries. Add in some fresh blueberries as well, which makes a perfect red, white, and blue dessert for your Memorial Day or 4th of July.

Premade Crust. I love to make a homemade graham cracker crust but sometimes I just don’t have the time. You can use a pre-made graham cracker crust to make it super easy.

Setting Pie: Make sure to add the hot water to the gelatin and let it dissolve. Let it sit for about 10-15 minutes to let it thicken slightly before you add the cool whip. If you don’t, it won’t set up and it will be runny/soupy.

Chilling Time It’s super important to allow at least 8 hours for this pie to set in the refrigerator before serving. For best results, I like to let the pie chill overnight.

Store. Assembled pie in the refrigerator for at least 8 hours before serving. Store leftover pie loosely covered with plastic wrap for 3-4 days.

Freeze. You can freeze this pie for up to 1 month and serve it frozen or thaw it and serve it. Once thawed the consistency of the pie may vary. Once frozen, it’s better to serve frozen.

(This recipe was acquired from deliciouslysprinkled.com)

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