For something cool, creamy, and dreamy enjoy a slice of this heavenly Raspberry Cream Jell-O Pie. You need only 3 ingredients and 5 minutes of prep to make this easy no-bake summer dessert recipe.
Why this Jell-O Pie Recipe is the best: Unlike other recipes out there with bad reviews, mine works! It will set up, won't be runny, and you can slice it. The recipe testing I did ensures you have success & will love it.
This pie is great any time of year but when the weather heats up and I don't want to turn on the oven or stove - this is perfect.
This dessert is great to make ahead of time for parties, birthdays, & BBQs. Like my recipe for Lemon Icebox Cake, I assemble it the night before & I have one less thing to worry about on the big day. Ok, now let's get chilling!
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Ingredients
Just 3 ingredients needed for this quick and easy no-bake summer dessert recipe. You will also need to boil water and add ice water but I don't really count those as ingredients -right?
You can use any flavor instant gelatin but for this version I am using raspberry because my daughter loves it and it is so pretty and pink when done.
Here are important notes for some ingredients:
- Raspberry Jell-O - the small 3oz box of gelatin; any flavor will work.
- Cool Whip - soft and defrosted.
- Graham Cracker Crust - ready-made 9-inch size; Keebler is what I am using but a gluten-free option or homemade works too.
- optional - whipped cream for topping.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Jell-O Pie
The key to success with this recipe is the amount of Cool Whip used, method of chilling, and how long until it is cold and firm enough to slice.
This is what sets my recipe apart from others that do not work. They only chill for 3-4 hours in the fridge. They also add ALL of the Cool Whip, both result in "soup in a crust".
Here are the easy steps for making Jell-O Pie
- Make the Gelatin and Cool Whip Filling
- Fill and Chill
- Slice and Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Gelatin & Cool Whip Filling
You will need a whisk, rubber spatula, & a bowl big enough to fit all the ingredients including the water and ice.
To a large mixing bowl add the packet of gelatin and whisk in the boiling hot water.
Once dissolved add the ice water and whisk until the ice is melted.
Next whisk in the defrosted Cool Whip. NOTE: you are only using 6 ounces or ¾ of it - not the full container!
2 - Fill & Chill
Place the filling in the refrigerator and chill for 45 minutes so it thickens. Once it is almost done, remove the plastic cover and paper label from the top of the ready-made graham cracker crust.
The cold thickened filling will look like this. If you shake the bowl it will jiggle but it will not be thin and "liquidy".
Add the filling to the pie crust until filled to the rim of the crust. There may be a tiny bit left - which is safe to eat so go for it!
Place the plastic dome on top, seal closed by crimping the aluminum edges and place in the refrigerator overnight. It needs 12+ hours to set (or 4 hours in the freezer)
Serving & Storing
The pie is ready when it no longer jiggles. This is what it will look like - firm in the center and smooth without any parts sinking. It is time to enjoy!
This pie stores easily in the refrigerator for up to a week.
How to Serve Jell-O Pie : Slice and plate - top with optional dollops of whipped cream. Eat immediately and place leftovers in the refrigerator to keep cold.
For a more firm slice, place the pie in the freezer an hour before cutting. I like it really cold so we did this and got a nice slice that was solid on the edges but also creamy soft in the center as seen here.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - DO NOT use all of the Cool Whip or it will be too runny and not set.
- #2 TIP - Make sure you measure the ice and water per the recipe or you will have too much water & it will not firm up.
- My recipe uses less hot water & less Cool Whip which helps the gelatin to liquid ratio set better.
- Make sure to plan ahead so this can set in the refrigerator overnight.
- For a more firm pie, place it in the freezer for 1-2 hours before serving. It will still slice easily.
- Variations - use any flavor gelatin; try orange or lemon or go for some holiday fun with lime green for St Patrick's Day or Christmas, Cherry for Valentine's Day, or blue mixed berry for 4th of July.
- Mi-Del Gluten-free graham cracker crust works well too.
- Other brands such as Welch's, Great Value, or Royal flavored gelatin work, make sure it's between 3-3.2oz in size.
- I did have to try this recipe a few ways to get the chilling method correct. Don't rush it, it needs 12+ hours to set in the fridge or 4 hours in the freezer.
- Jiggle your pie gently to make sure it is firm before cutting.
FAQ
First off, make sure it did chill overnight (12 hours minimum) in the fridge. Other recipes say 4 hours but that just doesn't work. If you want to speed it up, 4 hours in the freezer (not fridge) will do it.
If you added too much water or non-dairy whipped topping the ratio may be making it too soft. If you added the right amount, try putting the pie in the freezer for an hour and it should be sliceable and hold shape.
Yes, this turns out great too. It makes for a light refreshing, low-calorie alternative.
The pie crust is not gluten-free but you can use Mi-Del which is gluten-free. I have also scooped this into ramekins to make a crustless dessert similar to mousse.
Raspberry Cream Jell-O Pie
Ingredients
- 1 9-inch Graham Cracker Crust Keebler
- 1 3-ounce Raspberry Jell-O gelatin
- ½ cup boiling water
- 1 cup ice water ½ cup ice cubes & fill with cold water to make 1 cup total
- 6 ounces Cool Whip room temperature (not frozen)
- Canned Spray Whipped Cream optional topping
Instructions
- In a medium mixing bowl add the raspberry Jell-O. Add the boiling hot water & whisk until it is dissolved.1 3-ounce Raspberry Jell-O gelatin, ½ cup boiling water
- In a measuring cup add ½ cup ice cubes and top with cold water to make 1 cup total. Add to the raspberry mixture and whisk until all the ice is dissolved. DO NOT use just cold water or it will be too much liquid. Ice is a solid that expands once frozen & measures less than water.1 cup ice water
- Whisk in the defrosted Cool Whip until combined and creamy. You will be only using ¾ or 6 ounces of the tub - NOT all of it!6 ounces Cool Whip
- Refrigerate the creamy raspberry pie filling for 45 minutes.
- Add the pie filling to the premade graham cracker crust until it fills to the top edges.1 9-inch Graham Cracker Crust
- Chill the pie in the refrigerator for a minimum of 6 hours. It should be set, solid, and a slight jiggle once ready. For a more solid/easy to slice pie, I recommend making this the day before so it refrigerates overnight for 12 hours minimum.
- Slice and top with optional whipped cream or some of the leftover Cool Whip - serve & enjoy immediately.
- Store the pie in the refrigerator for up to a week. Always slice & serve immediately from the cold refrigerator.
Notes
- Plan ahead so the Cool Whip is room temperature.
- Make sure to not add only cold water without the ice, it results in too much liquid and will NOT set.
- Chill overnight for best results and for a more solid pie that slices easily.
- Keep in the refrigerator for up to a week.
- Do NOT freeze & thaw later - the filling will separate.
- THIS IS A GREAT MAKE AHEAD dessert, perfect for parties.
- Use a gluten-free graham cracker crust.
- Try other Jell-O gelatin flavors such as mixed berry, lime, lemon, orange, cherry, or strawberry.
Nutrition
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Patricia Middleton says
Oh the possibilities!!! Chocolate graham cracker crust with cherry, orange, raspberry or strawberry. Shortbread cookie crust with lime or lemon. Or the regular graham cracker crusts in mini or regular sizes! I can hardly wait to try them all 🙂
Angela says
Yes, so fun & easy to make a variety of yummy desserts!