Name: Strawberry Cool Whip Pie
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 (14 ounce) can sweetened condensed milk; 1 (8 ounce) container Cool Whip, thawed; 1 teaspoon vanilla extract; 1 (21 ounce) can strawberry pie filling; 1 (9 inch) graham cracker pie crust

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A light, creamy, and fruity no-bake dessert, this Strawberry Cool Whip Pie is the perfect sweet ending to any warm-weather meal. With just a handful of ingredients and no oven required, I find it to be a simple yet crowd-pleasing treat that comes together in minutes and chills to perfection.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container Cool Whip, thawed

1 teaspoon vanilla extract

1 (21 ounce) can strawberry pie filling

1 (9 inch) graham cracker pie crust

Directions

In a mixing bowl, I combine the sweetened condensed milk, Cool Whip, and vanilla extract. I mix until the texture is smooth and everything is well blended.

I gently fold in the strawberry pie filling, making sure it’s evenly distributed.

I pour the filling into the graham cracker pie crust, spreading it out evenly across the surface.

I cover the pie with plastic wrap and refrigerate it for at least 4 hours—or overnight—until it sets completely.

When I’m ready to serve, I like to top it with more Cool Whip or a few fresh strawberries for a pretty finish.

Servings and timing

Prep Time: 10 minutes

Cook Time: 0 minutes

Chill Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8

Calories: Approximately 325 kcal per serving

Variations

I sometimes use cherry pie filling instead of strawberry for a different fruity twist.

For a tangier version, I mix in a little lemon zest or swap the vanilla for lemon extract.

If I want a lighter pie, I use light Cool Whip and low-fat condensed milk.

A chocolate graham crust can give it a slightly richer flavor that pairs beautifully with the strawberries.

I occasionally add a layer of fresh strawberries on top for a more vibrant, textured bite.

Storage/Reheating

I keep the pie refrigerated, covered tightly with plastic wrap or stored in an airtight container. It stays fresh for up to 4 days. I don’t recommend freezing, as the texture can become too icy and grainy. Since it’s a chilled dessert, there’s no reheating needed—just slice and serve straight from the fridge.

FAQs

How far in advance can I make this pie?

I usually prepare it the night before serving. It needs at least 4 hours to chill, but overnight allows it to fully set and the flavors to meld perfectly.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve used homemade whipped cream before, but I make sure it’s stabilized with a bit of powdered sugar or gelatin so it holds up during chilling.

What can I use if I don’t have a graham cracker crust?

I sometimes make my own crust with crushed cookies or digestive biscuits mixed with melted butter. A shortbread crust also works beautifully.

Can I add fresh fruit inside the filling?

Absolutely—I sometimes fold in chopped fresh strawberries for added texture and a fresher taste alongside the pie filling.

Is this pie overly sweet?

It’s sweet but balanced. If I want to cut back on the sweetness, I use unsweetened whipped topping or reduce the amount of pie filling slightly.

Conclusion

This Strawberry Cool Whip Pie is one of those desserts I keep coming back to—quick to make, easy to love, and always a hit. Whether I’m heading to a potluck, hosting a barbecue, or just craving something light and fruity, this pie fits the bill perfectly. It’s simple, satisfying, and guaranteed to disappear fast.

Recipe:

Strawberry Cool Whip Pie

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Author: Cheryl
Total Time: 4 hours 10 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A light, creamy, and fruity no-bake dessert, this Strawberry Cool Whip Pie is quick to make and perfect for warm-weather gatherings. With just five ingredients, it comes together effortlessly and chills to a smooth, refreshing finish.