Easter No Bake Strawberry Jello Pie (Print Version)

Creamy strawberry no-bake dessert with graham crust and vibrant Jello layer, perfect for Easter gatherings.

# What You’ll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Strawberry Jello Layer

04 - 1 (3 oz) box strawberry-flavored Jello
05 - 2/3 cup boiling water
06 - 1/2 cup cold water
07 - 1 cup fresh strawberries, diced

→ Creamy Filling

08 - 8 oz cream cheese, softened
09 - 1/2 cup powdered sugar
10 - 1 tsp pure vanilla extract
11 - 1 cup heavy whipping cream, cold

→ Topping

12 - 1 cup whipped cream or whipped topping
13 - Extra fresh strawberries, sliced, for garnish
14 - Pastel sprinkles or Easter candies (optional)

# Steps:

01 - Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened and press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in refrigerator while preparing the filling.
02 - Dissolve strawberry Jello in boiling water, stirring completely. Stir in cold water and allow to cool to room temperature without letting it set.
03 - Beat cream cheese until smooth in a large bowl. Add powdered sugar and vanilla, mixing thoroughly. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
04 - Stir diced strawberries into the cooled Jello mixture. Add the Jello-strawberry mixture to the creamy filling and fold gently until fully combined.
05 - Pour the filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours until completely set.
06 - Top the chilled pie with whipped cream and garnish with sliced fresh strawberries. Add optional Easter sprinkles or candies before serving.

# Expert Tips:

01 -
  • Its completely oven-free, leaving your kitchen cool for spring gatherings
  • The bright strawberry layer looks like stained glass when you slice into it
  • You can make it the day before and simply pull it out when guests arrive
02 -
  • Hot Jello will melt your whipped cream, so patience during cooling is absolutely essential
  • Pressing the crust firmly into the corners prevents that sad crumbly first slice situation
  • The pie needs the full chilling time or the center won't set properly when you cut it
03 -
  • Use a springform pan if you want those restaurant-style tall slices
  • Fold the Jello into the cream mixture, not the other way around

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