No-Bake Jello Pie
Published
Published
This no-bake Jello pie is the easy dessert recipe you’ve been looking for. Made with flavored gelatin, whipped cream, and a graham cracker crust, it comes together with just 15 minutes of prep and no oven required. Each slice is cool, creamy, and full of bright fruit flavor, with a light, airy filling that falls somewhere between a mousse and a classic Jello dessert. The buttery graham cracker crust adds just the right amount of crunch, making this an easy make-ahead dessert for summer cookouts, potlucks, holidays, and family gatherings.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
5 STAR REVIEW
I’ve been making this no-bake Jello pie for years whenever I need an easy dessert that everyone gets excited about. It comes together with just a few simple ingredients, but the result tastes so much more special. The combination of flavored gelatin and whipped topping creates a filling that’s lighter and fluffier than traditional cream pies, while the graham cracker crust adds a buttery crunch that balances the creamy texture.
Over the years, I’ve found that the key to success is letting the gelatin mixture cool and thicken slightly before folding in the whipped topping. This helps the filling hold onto all that air and creates a smooth, mousse-like texture instead of something dense or heavy. Once fully chilled, the filling should slice cleanly while still being soft, creamy, and airy in every bite.
Helpful Tips
- Take the time to fully dissolve the gelatin. I always stir until the mixture looks completely smooth and clear with no granules hiding at the bottom of the bowl. Any undissolved gelatin can leave little chewy bits in the finished pie and affect how evenly it sets.
- Don’t skip the brief chilling step. Letting the gelatin cool and thicken slightly before adding the whipped topping makes a huge difference. If it’s still too warm and liquid, the whipped topping can melt into the mixture, and you’ll lose that light, fluffy texture that makes this pie so special.
- Fold the whipped topping in gently. Use a rubber spatula and a slow folding motion rather than stirring. You’re trying to keep as much air in the whipped topping as possible since those air bubbles create the mousse-like texture. Overmixing will deflate the filling and make it denser.
- Give the pie enough time to chill. I know it’s tempting to slice into it early, but a fully chilled pie is much easier to serve and has the best texture. The filling should feel firm around the edges and hold its shape when sliced while still being creamy and light.
- Use a sharp knife and clean it between cuts. For the neatest slices, I like to run the knife under warm water, wipe it dry, and clean it between each cut. This prevents the creamy filling from dragging and gives each slice a smooth, clean edge.
- Keep the pie refrigerated until you’re ready to serve it. Because the filling is made with whipped cream, it softens as it sits at room temperature. I usually take it out just long enough to slice and serve, then return any leftovers to the refrigerator.
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 in advance or use a ready-made crust.
- 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.
- Stir or gently whisk in Cool Whip until fully blended, smooth, 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 quick stir to reincorporate and pour into the prepared crust.
- Place the filled pie back in the refrigerator for 5 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.
- Stir until no streaks remain; overmixing can deflate the filling.
- The Cool Whip can be replaced with homemade whipped cream, if desired. Beat together 1½ cups cold heavy whipping cream, ¼ cup powdered sugar, and ½ tsp vanilla until it reaches stiff peaks. (If using the whipped cream instead of Cool Whip, don’t skip the powdered sugar and vanilla. They give the pie better structure and a more balanced flavor.)
- Refrigerate for at least 5-6 hours before slicing so the pie sets properly.
- For clean slices, use a sharp knife and wipe the blade clean between cuts.
- Use any flavor/color gelatin. This recipe can be made with any flavor of Jello gelatin.
- Possible variations are mentioned in the article below the recipe card.
- Storage. 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!How to Make No-Bake Jello Pie Step by Step
Gather the ingredients: Prepare 1 graham cracker crust in advance according to the recipe directions or use a store-bought crust. Gather all the ingredients together.
Dissolve the gelatin: In a large mixing bowl, whisk together the 3 oz. package of flavored Jello gelatin (and flavor) and ½ cup boiling water for about 2 minutes, or until the gelatin is completely dissolved and no granules remain. Add the 1 cup ice-cold water and whisk for another 1-2 minutes until the mixture is cool and begins to thicken slightly.
Fold in the Cool Whip: Gently fold or stir the 8 oz. tub thawed Cool Whip into the gelatin mixture until fully incorporated and no streaks remain. The filling should be smooth and an even pastel color throughout. Transfer the bowl to the refrigerator and chill for just 15 minutes to chill a bit and thicken slightly. This helps create a lighter, fluffier filling and prevents it from being too loose when poured into the crust.
Fill the pie crust: Give the filling a gentle stir, then pour it into the prepared graham cracker crust. Spread it into an even layer if necessary and smooth the top with a spatula. Refrigerate the pie for at least 5-6 hours, or until the filling is fully set and holds its shape when lightly touched in the center.
Slice and serve: Slice and serve chilled with freshly piped whipped cream, if desired.
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.
- Cool Whip can be replaced with homemade whipped cream, if preferred. Beat together 1½ cups cold heavy whipping cream, ¼ cup powdered sugar, and ½ tsp vanilla until it reaches stiff peaks. (If using the whipped cream instead of Cool Whip, don’t skip the powdered sugar and vanilla. They help give the pie better structure and a more balanced flavor.)
- 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 Suggestions
I think this pie is best served thoroughly chilled straight from the refrigerator when the filling is at its creamiest and holds its shape beautifully. For an extra-special presentation, I like to top each slice with a swirl of whipped cream, a handful of fresh berries, a sprinkle of citrus zest, or even some crushed graham crackers or cookies for added texture. One 9-inch pie yields about 8 generous slices, though you can easily stretch it to 10-12 smaller servings for parties and dessert buffets. I love serving it after a summer cookout with my pulled pork, since the cool, creamy filling is the perfect ending to a rich barbecue meal.
This recipe is also easy to scale for larger gatherings. I often make two pies when I’m serving a crowd, but you can also divide the filling among mini pie shells or spread it into a 9×13 dish for potlucks and holiday dessert tables. It’s a great dessert for Easter brunches, Mother’s Day celebrations, baby showers, and family gatherings, especially when the menu already includes favorites like my broccoli salad or classic macaroni salad.
For the cleanest slices, make sure the pie is completely chilled before cutting. I like to use a sharp knife and wipe the blade clean between slices for a neat presentation. If the pie has been refrigerated overnight and feels especially firm, letting it sit at room temperature for about 5 minutes before serving can make slicing easier.
How to Store Leftovers
Cover the pie tightly with plastic wrap and store it in the refrigerator for up to 3 days. You can store the pie whole or cover individual slices in an airtight container once cut. The filling stays smooth and creamy, though the graham cracker crust may soften slightly over time as it absorbs moisture from the filling. For longer storage, freeze the pie or individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving, or enjoy it partially frozen for a texture similar to an ice cream pie.
More No-Bake Desserts to Try
- Million Dollar Pie: This no-bake pie is another retro dessert favorite that’s packed with pineapple, coconut, and crunchy pecans in a creamy filling. It’s easy to make ahead and perfect for potlucks, holidays, and summer gatherings.
- Carlota de Limón: This easy Lime Icebox Cake is a creamy, tangy, no-bake dessert made with just 4 ingredients and 10 minutes of prep, perfect for Cinco de Mayo, summer gatherings, or any occasion.
- Lemon Trifle: Light, creamy, and bursting with fresh lemon flavor, this layered trifle is an elegant make-ahead dessert that’s surprisingly easy to assemble. It’s perfect when you’re looking for something refreshing to serve after a big meal.
Our No-Bake Jello Pie recipe was originally published 5/12/19. It was retested and republished to be better than ever 7/25/26.
This recipe is so good and simple. I love all your recipes but most of all your comments, tips and demonstrations.
Thanks for all you do for the many
Cooks around the world and all the
Kids who need these helpful instructions
When their moms and dads are at work.
❤️
Made the simple No-Bake Jello Pie with strawberry Jello. I usually do the pretzel salad version, but my daughter is anti-cream cheese. I made this Jello Pie for her birthday. It’s a heat wave in early July (store bought crust). So refreshing instead of cake. Easy, tasty, and light. Everyone loved it!
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!