I rarely make desserts, and with good reason—my attempts at picture-perfect sweets usually fall short. This isn’t a high-end food blog though, so I’m perfectly happy posting a photo of my easy strawberry creamsicle pie even if the picture isn’t flawless. What matters is the pie: it hit the spot. I loved it, and I could eat it every day. It’s silky smooth, bursting with strawberry flavor, and incredibly simple to make.
Sugar or Sugar-Free
If you’re watching carbs, this recipe adapts well. I chose a mostly sugar-free version using sugar-free strawberry gelatin and sugar-free Cool Whip. Keep in mind the crust and fresh strawberries still contribute carbs. If you prefer the classic, use regular Jell-O and regular Cool Whip — either option works fine and still delivers that creamsicle-style flavor.
Also try my delicious orange creamsicle pie—just as easy but orange-y!
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Easy Strawberry Creamsicle Pie
Equipment
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Mixing bowl
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Whisk
Ingredients
- 3 ounces strawberry gelatin (or a small box of sugar-free)
- ⅔ cup hot water
- 1 cup cold water
- 8 ounces Cool Whip, thawed (regular or sugar-free)
- 10 inch graham cracker pie crust (baked per package instructions, optional)
- Strawberry slices, for garnish (optional)
Instructions
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Pour the gelatin into a large bowl.
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Add the hot water and whisk for about 2 minutes until the gelatin is fully dissolved.
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Stir in the cold water and whisk until the mixture becomes frothy.
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Gently fold in the thawed Cool Whip using a spatula. Continue until the mixture is uniform in color.
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Chill the bowl in the refrigerator for 30 minutes so the filling thickens slightly.
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Spoon the filling into the prepared crust and smooth the top with a spatula.
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Refrigerate for 4 to 12 hours (12 hours recommended) before serving.
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Garnish with sliced strawberries if desired, slice, and serve.
Nutrition
Nutritional values are approximate.