Strawberry Cream Cheese Jello Pie
A light and creamy strawberry Jello pie made with softened cream cheese, Cool Whip, and strawberry-flavored Jello in a graham cracker crust. Chill until fully set and garnish with fresh strawberries and whipped cream.
Equipment
- medium bowl
- hand mixer or stand mixer
- measuring cup
- spatula
- Refrigerator
Ingredients
- 8 oz cream cheese, softened
- 8 oz Cool Whip or whipped topping, thawed
- 3 oz strawberry-flavored Jello
- 1 graham cracker crust, store-bought or homemade
- whipped cream and fresh strawberries, optional garnish
Instructions
- Boil 1/2 cup of water. In a medium bowl, dissolve the strawberry Jello, stirring until fully dissolved. Let cool slightly.
- Add softened cream cheese to the Jello mixture. Beat with a hand or stand mixer until smooth and combined.
- Gently fold in the Cool Whip until mixture is light, fluffy, and evenly blended.
- Pour filling into the graham cracker crust. Spread evenly and smooth the top.
- Refrigerate for 2-3 hours, or until the pie is fully set.
- Garnish with whipped cream and fresh strawberries before serving.
Notes
For best results, make sure the cream cheese is fully softened before mixing to avoid lumps. Gently fold in the whipped topping to keep the filling airy. Chill for at least 2-3 hours, or overnight, for the perfect set. Garnish with fresh strawberries and extra whipped cream before serving.