No Bake Jello Pie

Overhead photo of a pink pie inside a crust topped with whipped cream and raspberries.

You will love how easy this No Bake Jello Pie is to make! A graham cracker crust filled with a smooth & creamy, light tasting jello mixture. Top it with whipped cream for a super easy no bake dessert. The best part is that you can use any flavor of Jello you want!

Course Dessert

Cuisine American

Keyword jello pie, no bake jello pie

Prep Time 10

Fridge Time 6 30

Total Time 6 40

Servings

Calories 151kcal

Author Jessica - Together as Family

Ingredients

1 (6 oz) store-bought graham cracker crust
1/4 cup dry Jello powder any flavor
1/2 cup boiling hot water
1/2 cup ice cold water
1 carton (8 oz) Cool Whip thawed

Garnishes

homemade whipped cream or spray can whipped cream
Fresh fruit of choice (same as Jello flavor)

Instructions

Add the dry Jello powder into a mixing bowl. Pour in the boiling hot water and whisk until the jello is dissolved, about 1-2 minutes.
* make sure Jello powder is completely dissolved or else you will end up with colored specks if it in the pie.
Pour in the ice cold water while continuing to stir.
Add the thawed Cool Whip and gently stir with a spoon or silicone spatula until combined well, lighter in color, and no Cool Whip streaks remain.
Cover the bowl with a lid or plastic wrap and place it in the fridge for 30 minutes.
Pour the filling mixture into the graham cracker crust. Cover with the enclosed plastic lid from the crust.
Let refrigerate for at least 6-8 hours. You can also refrigerate it overnight.
When ready to serve, you can pipe on the whipped cream around the edges or serve each piece with some. Garnish with fresh fruit chunks that match the jello flavor you used.

Notes

Nutrition Information : It's for 8 servings and does include any garnishes (i.e - whipped cream or fruit chunks). It also includes the full-sugar Jello.

Jello : Use any flavor you want! Try them all and see which is your favorite. My family loves the Peach Jello and Raspberry Jello versions of this recipe. Take note that you won't use all the contents from the Jello box. Either save it for another use or you can double the recipe and make two pies.

1/4 cup of Jello powder is about half of the small box (3.4 oz)

I have never tried this recipe using sugar-free Jello mix. I am sure it would work just fine, but the flavors will probably be muted compared to using full-sugar jello. So experiment with it and see if you like it.

Ice Cold/Boiling Water : Just using the coldest water from the tap won't be good enough. I put water into a cup that is filled with ice. Let it sit for a few minutes and then when needed, I measure out ½ cup of cold water from that cup.

Same thing with the boiling hot water. Use a tea kettle, the stove top, or some other device to boil water and then immediately add it into the Jello powder in the mixing bowl. Simply using the hottest water from the kitchen tap won't be good enough.

Garnishes : I love to top the pie with homemade whipped cream (I use a large piping bag and a large 1A tip) and then chunks of fresh fruit that match whatever jello powder I used. To make homemade whipped cream add 1 cup heavy whipping cream + 3 tablespoons powdered sugar into a bowl. Beat for 4-5 minutes or until stiff peaks form. Start at low speed to avoid splatter and increase speed as it thickens.

Nutrition