Raspberry Cream Jell-O Pie

This easy no-bake dessert is a summer favorite. The 3-ingredient JellO pie is creamy, cool, & sweet. Serve slices cold after chilling in the fridge overnight. This foolproof recipe will set, slice easily, & can be made with any flavor of gelatin. Best make ahead treat for birthday parties & BBQ cookouts.

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Prep Time 5

Chilling Time 12 45

Total Time 12 50

Course Dessert

Cuisine American

Servings

Calories 149 kcal

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

TOP TIPS:

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.

STORING:

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.

SUBSTITUTIONS:

Use a gluten-free graham cracker crust.
Try other Jell-O gelatin flavors such as mixed berry, lime, lemon, orange, cherry, or strawberry.

Nutrition

Calories: 149kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 122mgPotassium: 55mgFiber: 1gSugar: 8gVitamin A: 50IUCalcium: 38mgIron: 1mg

Keyword 3-ingredient, berry, cold, colored, creamy, easy, fruit, no bake, no cook, refrigerated, summer

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