No Bake Strawberry Lemon Cookie Pie
This easy no-bake strawberry lemon cookie pie combines a buttery graham cracker crust, creamy whipped topping, lemon cream cookies, and fresh strawberries for a refreshing dessert that's perfect for spring and summer.
Equipment
- 9-inch pie pan
- mixing bowl
- small bowl for dipping cookies
- rubber spatula
- knife for slicing strawberries
Ingredients
- 2 cups graham cracker crumbs
- 3/4 cup butter, melted
- 1 1/2 packages lemon cream cookies (15.25 oz package, such as Lemon Oreos)
- 1 cup milk
- 8 oz Cool Whip
- 16 oz fresh strawberries
Instructions
- Grease a 9-inch pie pan.
- Combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and up the sides of the prepared pie pan.
- Pour the milk into a small bowl for dipping the cookies.
- Dip each lemon cream cookie into the milk one at a time and arrange them in a single layer over the crust. Use just over half of one package.
- Spread half of the Cool Whip evenly over the cookies.
- Slice about half of the strawberries and arrange them in a single layer over the Cool Whip.
- Dip more cookies into the milk and create a second cookie layer over the strawberries.
- Spread the remaining Cool Whip evenly over the cookies.
- Slice the remaining strawberries and arrange them over the top of the pie.
- Sprinkle crushed lemon cookies or graham cracker crumbs over the top if desired.
- Cover the pie and refrigerate for about 8 hours before serving.
Notes
Chill the pie for at least 8 hours before serving for the best texture. Garnish with crushed lemon cookies or graham cracker crumbs if desired. Store covered in the refrigerator for up to 3 days.