Strawberry Cool Whip Pie
This no-bake Strawberry Cool Whip Pie is the perfect make-ahead dessert for warm weather or any occasion. With a buttery graham cracker crust, a fluffy cream cheese and whipped topping filling, and a glossy strawberry pie layer, it’s sweet, tangy, and refreshingly easy to make. Perfect for potlucks, BBQs, or just a treat-yourself moment!
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- - Spatula
- Measuring cups & spoons
- Pie dish (if making crust from scratch)
- Refrigerator
Ingredients
- 1 graham cracker pie crust store-bought or homemade
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 8 oz tub Cool Whip thawed
- 1 can 21 oz strawberry pie filling
- 1 cup fresh strawberries chopped (optional)
- Whipped cream for garnish optional
Instructions
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and fluffy.
- Gently fold in the Cool Whip until fully combined.
- Spoon the filling into the graham cracker crust and spread evenly.
- Top with the strawberry pie filling and spread to cover the surface.
- Optional: Sprinkle with chopped fresh strawberries for added texture and freshness.
- Chill the pie in the refrigerator for at least 4 hours or overnight for best results.
- Garnish with whipped cream before serving, if desired.
- Slice, serve, and enjoy!
Notes
For a lighter version, use low-fat cream cheese and light Cool Whip.
Swap strawberry pie filling with cherry or blueberry for a different twist.
Make your own graham cracker crust by mixing 1 ½ cups crushed graham crackers with 5 tablespoons melted butter and pressing into a 9-inch pie dish.
Store leftovers covered in the refrigerator for up to 5 days.
This pie can also be frozen without the whipped cream topping for up to 1 month. Thaw in the fridge overnight before serving.