Easy Jello Pie
Updated
Updated
This no-bake Jello Pie recipe is a super quick and easy dessert requiring only 3 ingredients, 5 minutes of prep, and no oven needed. So refreshing and bright – make it in any flavor that you like!
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I love dessert, pies, and jello, so not surprising this jello pie is a favorite! Bonus that it’s so quick and easy to make and no-bake, so it’s a great recipe to introduce young kids to who are showing interest in baking. Also perfect for summer parties when it’s triple digits outside and you need something refreshing and for the holidays when your oven is maxed out with other things.
What’s even more fun is you can make the filling any flavor and color that you like, so you can customize it for all the different holidays.
What’s in this No-Bake Jello Pie Recipe?
You only need a few simple ingredients to make this jello pie. You can find the exact measurements in the recipe card below.
- Graham Cracker Crust – I highly recommend using my homemade graham cracker crust that’s so incredibly easy to make and tastes a million times better than store bought! But if you don’t want to deal with it, you can certainly use a ready-made crust instead.
- Jello – Any flavor jello works for this pie, so have fun with it!
- Water – Boiling water is needed to dissolve the gelatin and ice cold water is needed to help it set up.
- Cool Whip – This makes the filling light and creamy. You could also use homemade whipped cream, if you prefer. Make sure the whipped cream is slightly sweetened and beaten to stiff peaks.
Possible Variations
- Make Jello Pie in any Color. Any flavor and color of jello work for this pie. I’ve made cherry, orange, lemon, lime, berry blue, and grape.
- Add in some fresh fruit. Fold 1 cup chopped or sliced fresh fruit into gelatin mixture before pouring into crust and refrigerating as directed.
- Change the crust. This jello pie also works with a cookie crust if you don’t like graham crackers.
- Customize for the holidays. The red strawberry or cherry jello would be great for 4th of July by topping each slice with whipped cream and fresh blueberries for that red, white, and blue look! Or topped with whipped cream and green sprinkles for Christmas. Lime jello, whipped cream, and orange and black sprinkles for Halloween. So many combinations!
Serving and Proper Storage
This pie is meant to be served cold and should be kept it in the fridge until ready to enjoy. I like to serve slices with fresh piped homemade whipped cream for a finishing touch. Any leftovers should be stored in the fridge, tightly covered, for up to 3 days. I do not recommend freezing this pie, since once thawed the texture changes and becomes watery.
More Jello Recipes To Try:
- Jello Cookies
- Broken Glass Jello
- Orange Creamsicle Jello Mold
- Creamy Strawberry Jello Mold
- Jello Shots
I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
No-Bake Jello Pie
Ingredients
- 1 graham cracker crust
- 3 oz. package flavored Jello gelatin, (any flavor)
- ½ cup boiling water
- 1 cup ice cold water
- 8 oz. Cool Whip, thawed (see note below)
- whipped cream, optional, for serving
Instructions
- Make our graham cracker crust or use a ready-made crust. Set aside.
- In a large bowl, whisk together the gelatin powder and boiling water for a couple minutes until completely dissolved. Whisk in the ice cold water for a couple minutes until cooled and slightly thickened.
- Gently stir in Cool Whip until fully blended and the mixture is a uniform pastel color.
- Place in the refrigerator for 15 minutes to chill slightly. This helps prevent it from being too loose when poured into the crust.
- Give your gelatin mixture a whirl and pour into the prepared crust.
- Place the filled pie back in the refrigerator for 4 to 6 hours until firm and set.
- Slice and serve with some fresh piped whipped cream, if desired.
Video
Notes
- Fully dissolve the gelatin before moving on to ensure a smooth filling and proper set.
- Let the gelatin mixture cool and thicken slightly before adding the Cool Whip for the fluffiest texture.
- Fold gently until no streaks remain; overmixing can deflate the filling.
- Refrigerate for the full 4-6 hours before slicing so the pie sets properly.
- For clean slices, use a sharp knife and wipe the blade clean between cuts.
- This recipe can be made with any flavor of Jello gelatin.
- Store covered in the refrigerator for up to 3 days. The crust may soften slightly over time.
- Freeze for up to 1 month; thaw overnight in the refrigerator before serving.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
A Thanksgiving staple of the dessert tabe
7/8/2025 I used black cherry sugar free jello. Turned out great. It’s a nice refreshing pie almost the consistency of mousse. Not too sweet. It was perfect. A keeper!
One thing I do.
I add 2 small containers of the matching flavour yogurt to the recipe. It keeps it from separating.
The picture shows a two layer pie. How did you make the bottom layer?
So yummy thank you for sharing
Made the strawberry jello pie twice ? so good! I want to try more flavors, thank you for this recipe!
So easy to make. Superb to take to a gathering!!
I made this and was wondering if you could do just jello without whipped cream
This jello pie recipe is FANTASTIC! Perfect for church fellowships or a quick dessert for when guests come over. Super easy and cheap! Only requires 3 major ingredients.
This was such a fun dessert. Served it at a bridal brunch – made strawberry.
I’ve made this pie numerous times and love it. I have grandkids who are lactose intolerant. What can I use instead of Cool Whip?
Get a can of coconut cream. Chill it in the frig overnight. Scoop out the hardened cream, add some sugar or stevia, whip it up. Its just like cool whip. Some brands of canned coconut say its cream, but they sometimes turn out to be just coconut milk/watery. You can google Coconut Cream and how to make it as well.
CocoWhip is a dairy-free option. It’s by So Delicious and made with coconut milk. Found next to CoolWhip in the freezer section. Also TruWhip has a vegan version.
can I add canned fruit?
Yes. That information is provided in the article. Thanks!
Hi how long is it okay to eat after refrigerated (days)
A couple days is fine. The filling will loosen over time and can become watery. Make sure to always place it back in the fridge.
Could the pie be frozen once made?
Hi there, Barb. Unfortunately, I don’t recommend it. Freezing gelatin desserts isn’t like freezing ice cubes. The Jello will lose its texture when frozen and then separate once you thaw it.
This is one of my favorite pie recipes. It’s yummy….
I always let it set overnight, and it’s perfect every time.
Hi! My hubby and I loved this recipe. Made it with Cherry jello, now I’m trying it with raspberry. Refreshing dessert..love it!
Made this for Easter – it was so easy and delicious. We did strawberry and also lemon. The colors were so perfect for the day. Going to make it again this summer.
I have this recipie for a long time.It was always loved by my mother because it’s so light,and tasty.I’m planning to make it possibly for Easter.I wanted to know if I could double the recipie,crust and filling,and use a 9×13,glass container,with crust only on the bottom.Fo you think that would work?
What is the red under the pink in the picture
Jello.
I think maybe the confusion here is the photo shows something that isn’t addressed in the article or the instructions. Do you keep some of the Jello mix aside and pour it in first before mixing the rest with the creamy ingredients? Does it still set up the same? I’d like to experiment with the different look too but wonder how you did this? Thanks for clarification!
Hi C’est! It isn’t addressed because there are no special steps other than what is in the instructions. No, you don’t keep some of the Jello mix aside. It just automatically separates into the layers and sets up this way. At least it does for me every time I make it and I haven’t heard of anyone else having issues. Hope that helps!
Hi Amy, thanks for sharing this recipe. Would I be able to use homemade whipped cream instead of cool whip for the pie filling?
Yes, absolutely! Just make sure the swap is an equal amount. I think an 8 ounce container of Cool Whip is equivalent to 3 cups. So you’d need 3 cups of whipped whip cream (not in liquid form.) Does that make sense?
If you substituted whipped heavy cream would you leave it unsweetened?
I would sweeten it, but that’s a personal choice. Up to you!
Loved this. Perfect summer dessert, thank you!
Made this for a pot luck with the in-laws and it was a big hit! Thanks! :-)