Description
Craving a refreshing, no-bake dessert that’s perfect for warm days or gatherings? Look no further than Strawberry Cool Whip Pie! This delightful pie combines creamy Cool Whip, sweet strawberry pie filling, and rich sweetened condensed milk, all nestled in a crunchy graham cracker crust.
Ingredients
This pie comes together with just five ingredients that create a creamy, fruity dessert. Here’s what you need and why each matters:
Sweetened Condensed Milk (14 oz can): Provides a rich, sweet base that binds the filling and adds creaminess.
Cool Whip (8 oz container, thawed): Creates a light, fluffy texture for the filling.
Vanilla Extract (1 tsp): Enhances the filling with a warm, sweet note.
Strawberry Pie Filling (21 oz can): Adds sweet, fruity flavor and vibrant color.
Graham Cracker Pie Crust (9 inch): Offers a crunchy, buttery base that complements the creamy filling.
Substitutions and Variations
Sweetened Condensed Milk: Use a dairy-free condensed coconut milk for a vegan version.
Cool Whip: Substitute with 2 cups homemade whipped cream (whip 1 cup heavy cream with ¼ cup powdered sugar) or a dairy-free whipped topping.
Pie Filling: Swap for cherry, blueberry, or raspberry pie filling for a different fruit flavor.
Crust: Use a chocolate cookie crust, shortbread crust, or a homemade graham cracker crust for a twist.
Gluten-Free: Use a gluten-free graham cracker crust and ensure the pie filling is gluten-free.
Add-Ins: Fold in ½ cup fresh sliced strawberries or white chocolate chips for extra texture.
Instructions
Follow these steps to create a Strawberry Cool Whip Pie that’s creamy, fruity, and effortlessly delicious:
Prepare the Filling:
In a large mixing bowl, combine 14 oz sweetened condensed milk, 8 oz thawed Cool Whip, and 1 tsp vanilla extract.
Gently fold the mixture with a spatula until smooth and well combined, being careful not to deflate the Cool Whip.
Add the Strawberry Filling:
Carefully fold in 21 oz strawberry pie filling, ensuring it’s evenly distributed throughout the mixture without overmixing.
Assemble the Pie:
Pour the strawberry-Cool Whip mixture into a 9-inch graham cracker pie crust.
Spread evenly with a spatula to create a smooth, uniform surface.
Chill the Pie:
Cover the pie with plastic wrap to prevent absorbing fridge odors.
Refrigerate for at least 4 hours, or until the filling is set and firm.
Serve:
Remove from the fridge, slice into 8 equal portions with a sharp knife, and serve cold.
Optionally garnish with fresh strawberries, whipped cream, or a drizzle of chocolate for extra flair.
Cooking Tips
Thaw Cool Whip Properly: Let Cool Whip thaw in the fridge for 4–5 hours or overnight to ensure a smooth texture.
Gentle Folding: Fold ingredients slowly to maintain the airy texture of the Cool Whip and avoid a dense filling.
Chill Thoroughly: Ensure at least 4 hours of chilling to set the pie properly for clean slices.
Clean Slices: Dip a knife in hot water and wipe dry between cuts for neat, professional slices.