The perfect summer recipe for when you don't want to heat up the house!
Prep Time30 minutesmins
Cooling Time6 hourshrs
Total Time6 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: easy treat, summer
Servings: 8servings
Ingredients
Graham Cracker Crust
1 ½cupsgraham cracker crumbs (9 sheets of graham crackers, pulverized)
¼cupgranulated sugar
1tspground cinnamon
⅓cup(5 1/3 Tbsp) buttermelted
Strawberry Cream Filling
13-oz pkgstrawberry Jello
⅔cupboiling water
½cupcold water
½cupice cubes
18-oz container Cool Whip
1lb (about 4 cups)fresh strawberriessliced
Instructions
For the crust:
Use a food processor or blender to pulverize the graham cracker crumbs.
Pour the crumbs into a bowl and add the ¼ cup of sugar, 1 teaspoon cinnamon, and ⅓ cup melted butter. Mix.
Pour the crumb mixture into a 9-inch pie plate. Press into the bottom and up the sides of the plate.
Place in the refrigerator to chill.
For the filling:
Pour the strawberry Jello powder into a large heat-proof bowl.
Pour the ⅔ cup boiling water into the Jello and stir until the Jello is dissolved.
Add ½ cup cold water and ½ cup ice cubes. Stir until the ice cubes are dissolved.
If the Jello is runny, put in the refrigerator to set up just until it barely starts to jiggle.
Add the entire tub of Cool Whip to the Jello. Fold in.
Add the sliced strawberries and fold in.
Transfer the filling into the graham cracker crust.
Cover loosely with plastic wrap and refrigerate for at least six hours or overnight.
Notes
You can use store-bought crusts to save time, but those are smaller than this pie. This makes a lot of filling! So if you use store-bought crusts, we suggest making two pies.