Strawberry Jello Graham Pie (Printer-Friendly)
Chilled strawberry filling and whipped topping on a sweet graham crust. Perfect for summer gatherings and easy prep.
# What You’ll Need:
→ Main Components
01 -
1 (3-ounce) box strawberry gelatin dessert mix
02 -
16 ounces whipped topping, divided
03 -
1 (9-inch) pre-made graham cracker pie crust
→ Liquid
04 -
2/3 cup water
05 -
1 cup ice-cold water
→ Garnish
06 -
Fresh strawberries
→ Optional Toppings
07 -
Vanilla ice cream
08 -
Mixed fresh berries
# Steps to Follow:
01 -
Bring 2/3 cup water to a boil in a medium saucepan. Whisk in the strawberry gelatin powder until fully dissolved.
02 -
Add 1 cup ice-cold water to the dissolved gelatin. Stir for 1 to 2 minutes as the mixture begins to thicken slightly.
03 -
Transfer the gelatin mixture to a large mixing bowl. Whisk in 12 ounces of whipped topping until smooth and fully blended. Refrigerate for 30 minutes.
04 -
Ensure graham cracker crust is ready and set on a flat surface.
05 -
Whisk the chilled strawberry mixture again for even texture, then pour it into the prepared graham cracker crust. Leave a little space at the top to prevent overflow. Discard any extra filling.
06 -
Cover the pie loosely with plastic wrap. Refrigerate for at least 6 hours or overnight to set completely.
07 -
Before serving, pipe dollops of remaining whipped topping onto each slice using a piping bag fitted with a 1M star tip if desired. Top each slice with a fresh strawberry. Serve chilled.
# Helpful Hints:
01 -
Thoroughly whisking at each stage ensures a silky, lump-free texture in the finished dessert.
02 -
Prepare the dessert a day in advance for effortless serving at gatherings.
03 -
Variation: Add a layer of fresh strawberry slices to the crust before pouring in the filling for added bite.